Chicken in Tomato Sauce with Feta
Makes 4 Servings
1 tbsp, divided
16 oz. chicken
Salt, Pepper and Oregano to taste
3 tsp minced garlic, jarred
2 tsp fennel seeds
2 14 oz can of Hunt’s diced tomatoes
1/2 cup of fat-free chicken broth
8 oz. barilla macaroni
30 grams fat-free feta cheese
28 grams fresh mozzarella
parsley, garnish
Heat 1 tsp of olive oil in a medium-sized pan over medium heat. Once hot, add garlic and fennel seeds. Stir constantly for 60 seconds, then add tomatoes, broth, salt, pepper and oregano, to taste. Bring to a boil, then lower heat and simmer for 10 minutes. While simmering, heat remaining olive oil in large pan sprayed over medium heat. Season each piece of chicken with salt, pepper and oregano, to taste. Once hot, add chicken and brown for four minutes then flip and brown for an additional 2-3 minutes. Now add tomato sauce to the chicken pan, lower heat to medium low and simmer for 10 minutes. While simmering, boil water and cook macaroni. Then taste and re-season sauce with salt, pepper and oregano if needed. Drain macaroni and divide into two servings. Pour sauce and chicken over top of macaroni and add cheese and parsley on top.
2 14 oz can of Hunt’s diced tomatoes
1/2 cup of fat-free chicken broth
8 oz. barilla macaroni
30 grams fat-free feta cheese
28 grams fresh mozzarella
parsley, garnish
Heat 1 tsp of olive oil in a medium-sized pan over medium heat. Once hot, add garlic and fennel seeds. Stir constantly for 60 seconds, then add tomatoes, broth, salt, pepper and oregano, to taste. Bring to a boil, then lower heat and simmer for 10 minutes. While simmering, heat remaining olive oil in large pan sprayed over medium heat. Season each piece of chicken with salt, pepper and oregano, to taste. Once hot, add chicken and brown for four minutes then flip and brown for an additional 2-3 minutes. Now add tomato sauce to the chicken pan, lower heat to medium low and simmer for 10 minutes. While simmering, boil water and cook macaroni. Then taste and re-season sauce with salt, pepper and oregano if needed. Drain macaroni and divide into two servings. Pour sauce and chicken over top of macaroni and add cheese and parsley on top.
Nutritional Information: 443 calories, 56 carbs, 7 fat grams and 39 protein grams.
Review: GREAT recipe - the feta mixed with the fennel seeds gives it a strong flavor. The sauce reheats well too and didn't seem salty, but still flavorful.
Review: GREAT recipe - the feta mixed with the fennel seeds gives it a strong flavor. The sauce reheats well too and didn't seem salty, but still flavorful.
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