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Chicken Marinara with Pasta

 Chicken Marinara with Pasta
“My son Logan, 11, and I created this basic but very good dish. It was the first meal he made all by himself (with supervision, of course). Best of all, it was a real hit with the three friends he invited for dinner.” Joanie Fuson - Indianapolis, Indiana
6 ServingsPrep: 20 min. + marinating Cook: 20 min.


  • 1-1/2 pounds boneless skinless chicken breasts
  • 1/2 cup reduced-fat Italian salad dressing
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 ounces uncooked whole wheat spaghetti
  • 1/4 cup grated Parmesan cheese
  • 6 tablespoons shredded part-skim mozzarella cheese


  • Flatten chicken to 1/2-in. thickness; place in a large resealable
  • plastic bag. Add salad dressing. Seal bag and turn to coat;
  • refrigerate for 30 minutes.
  • Meanwhile, in a large nonstick skillet coated with cooking spray,
  • saute onion in oil until tender. Add garlic; cook 1 minute longer.
  • Stir in the tomatoes, parsley, oregano, brown sugar, salt and

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Chicken Marinara with Pasta (continued)

Directions (continued)

  • pepper. Bring to a boil; Reduce heat; simmer, uncovered, for 10-15
  • minutes or until slightly thickened, stirring occasionally.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • chicken, covered, over medium heat or broil 4 in. from the heat for
  • 4-6 minutes on each side or until no longer pink. When chicken is
  • cool enough to handle, cut into 1/4-in. strips.
  • Meanwhile, cook spaghetti according to package directions. Stir
  • Parmesan cheese into sauce. Drain spaghetti. Serve with chicken and
  • sauce; sprinkle with mozzarella cheese. Yield: 6 servings.
Nutritional Facts: 1 serving equals 389 calories, 8 g fat (2 g saturated fat), 70 mg cholesterol, 438 mg sodium, 44 g carbohydrate, 8 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.