Bursting with great flavor that everybody will love. Whip up a quick meal tonight with this Garlic Chicken Marinara Sauce.
Yummers according to my wife. Somewhat inspired by an American Test Kitchen recipe called Quick Tomato Sauce that is a quick, flavorful marinara which they state will cook in about the time of cooking the pasta. The only trouble was no meat. We are meatasauruses at this house, and chicken is the favorite. So instead of about 15 minutes, it took 30 minutes. Not bad, not bad at all.
I did a 5 rating initially but went back to a 4. But it’s a high 4.
Notes: ATK makes a big deal out of using crushed tomatoes that had tomato listed as the first ingredients. Also the use of butter in the recipe. I think they are correct on both counts. Also, the grated onion does seem to release flavor better.
Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick then cut again the other way to make more bit size pieces. Melt 2 T butter in a large nonstick frying/saute pan over medium high heat then add garlic and cook for about 30 seconds before adding chicken.
Shred onion with the large side of a shredder. When chicken is cooked to the point of no pink and easily “cut” with a wooden spoon (about 10 minutes), add the onion and continue to cook until nicely browned (about another 10 minutes). Add all other spices and cook for about a minute then add tomatoes. Simmer for a short period until your pasta is cooked.
July 16, 2016