- 4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
- 2 cups marinara sauce
- 1 medium tomato, chopped
- 1/2 cup Italian salad dressing
- 1-1/2 teaspoons Italian seasoning
- 1 garlic clove, minced
- 1/2 pound uncooked angel hair pasta
- 1/2 cup shredded part-skim mozzarella cheese
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese.
Freeze option: Do not cook pasta. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place chicken mixture in a large skillet; heat until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Serve as directed. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Zesty Chicken Marinara
"Delicious and simple"
"My whole fam loved this--I added fresh mushrooms a little more than half way through and used 1/2 can italian tomatoes in place of a fresh one. Would definitely make again--"
"Delicious! This goes together quickly and is very tasty."
"I thought this was pretty good-- it was certainly easy to make-- but what makes this a fabulous recipe in MY book, is that my finicky son loved it, and even happily ate leftovers the next day!"
"Followed recipe. Was easy and good but not memorable! Would make again if needing something easy."
"This is a delicious reciipe, made a fullrecipe going to freeze some for later, whenI dont want to cook. thank you. cant readthe two square under this so dont know what you want to know, but I like this one. Even my two year old nephew like it. Glad to try a new recipe and it turnedout delicious. thanks again fr"
"So easy and so flavorful. I thought the sauce was going to be too runny but after I thoroughly stirred it, it was just right. I used boneless chicken breasts since that is all I had and they were moist and super tender. My husband volunteered that he liked the dish! That's enough for me to make this on a regular basis."
"I have made this recipe many times. I use frozen chicken breast so that they come out tender, but firm. I use Vidalia onion dressing. It gives the sauce a great flavor. Pizza sauce, instead of spaghetti sauce, is really good too in a pinch. This is a keeper recipe for a busy day. It couldn't be simpler or more delicious."