This scrumptious meal fills your home with a beautiful aroma that teases your taste buds. Sorry, no photos. My family polishes off this dish before I can snap the camera!
Spaghetti Gravy, your favorite brand
Fresh Italian Bread
Dry red wine – Chianti Bella Sera makes a terrific affordable one
2 chicken breasts, boneless and skinless
1 ½ cup white wine
Rosemary – 5 springs fresh or 2 tsp. dried
Oregano – 5 springs fresh or 2 tsp. dried
Combine wine and herbs in a plastic bag or glass bowl. Add chicken. Gently mix to coat chicken well. Marinade for a minimum of 2 hours, but no more than 10 hours, in a cool location.
¼ – ½ cup olive oil
2 tbsp. minced onion
2 large cloves garlic, pressed
A few green pepper strips
1 ½ cups chicken broth
Your favorite spaghetti sauce
Heat the olive oil in a 10-12 inche skillet until a light haze forms, sauté onions, then add breasts and brown well.
Add pressed garlic, green pepper and chicken broth. Bring to a boil, then reduce heat to a simmer and cover. About every 10 minutes baste chicken with pan juices.
If breasts are thick it will take about 25 minutes. If they’re thin, plan about 20 minutes. Insert tip of sharp knife in breast center to check for doneness. Juices must run clear.
When almost done add a few spoonfuls of spaghetti sauce for color.
Fill a large pot with water and follow the package directions to cook, but be sure no more than al dente. If the is done before the chicken, drain them in a colander and set the pot or lid on the top keep them it warm.
REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.
Pour your favorite sauce into a small pan, then heat on low while you prepare the meal.
Arrange cooked pasta in a ring on individual plates. Center breasts, and then ladle a large spoonful of simmering liquid onto breast. Ladle spaghetti sauce onto pasta only. Sprinkle all with Parmesan cheese.
This recipe serves 2