Try this healthy, low-fat sauce over your favorite pasta. It cooks quickly; you can get this all the way to the simmer stage before the pasta water boils! I use my homemade marinara sauce for this, and it’s a thrifty way to use up some mushrooms you had around from some other dish.
Chicken Marinara with Mushrooms and Capers
Makes 4 servings
2 TBL olive oil
1/2 cup onion, roughly chopped
6 oz. baby bella mushrooms, sliced
3/4 pound boneless skinless chicken breast, cut into bite-size chunks
1 whole garlic clove
1 cup marinara sauce
1 TBL capers
Saute onions in olive oil until they begin to soften. Add mushrooms and cook 5 minutes. Add chicken and garlic. Stir; cook 3 minutes more. Add marinara and capers. Cover and simmer 15 minutes. Serve over pasta.