Chicken Marinara

"I am posting this because an Italian patient of mine didn't have any family recipes passed on to him (due to adoption). Now I can just print it out if need ever arises again! lol This is the recipe my Sicilian mother and grandmother taught me. It is simple, delicious and one of my favorite comfort foods. It is much quicker than marinara with beef or pork (i.e. sausage or meatballs)--ENJOY! And please don't tell my grandmother I posted this family recipe online."
photo by gelaina1 photo by gelaina1
photo by gelaina1
photo by teresas photo by teresas
photo by Outta Here photo by Outta Here
Ready In:
1hr 15mins




  • Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
  • Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
  • Add tomato paste, cooked garlic and mix well.
  • Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
  • Midway, add wine and stir well and resume covered simmering.
  • During last fifteen minutes or so, cook pasta according to directions on package.
  • In large bowl, pour sauce over cooked pasta and mix well.
  • Sprinkle cheese on top and serve!

Questions & Replies

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  1. Very good. I thought is was a bit bland as is, so added 2 cloves of minced garlic, a couple of big pinches of red pepper flakes, omitted the water and added a bit more red wine. Thank you for posting Doxie! Made for 2009 Spring PAC
  2. We thought this was a bit on the bland side. No get up an go! No wow! I did add more chicken and omitted the water, but still it wasn't what we thought it would be. It needs lots more spices. Thanks for posting. Made for PAC spring 08'
  3. This was a yummy dish. But the water made it thin (so it will omitted next time). And I wish I could find a red bwine to give it the missing taste. But def. a keeper.
  4. OK I was debating between the 4 and 5 stars since this is a VERY good recipe. However, there are some adjustment I will need to make next time, which is why I'm giving it 4. I don't think the sauce needs the added water, it makes it too runny. So I will omit that. Also, I would add another pound (at least) of chicken. There is so much sauce and noodles and not enough chicken if you use just one pound. So after making all of those adjustments, I believe it would be 5 stars! Oh and just fyi, this makes ALOT of food. I would say more than 6 servings for sure. We will be enjoying our leftovers :)
  5. very good


I am a proud single parent mom of a wonderful 15 year-old teen, an RN, daughter, gardener, and a doxie/weiner lover. I moved to Arkansas about five years ago and finally am getting more used to here. I'm a bit sassy and certainly a "Jersey Girl" at heart. Still haven't figured out why God brought me here to Arkansas, but I am sure in the future he'll open my eyes to why. When my son goes to college, I will probably adopt a bunch of children from different backgrounds. I love diversity and being different. Then I'll move to Jersey.... LOL <img src="">
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