Chicken Marinara Stir-Fry

Name: Chicken Marinara Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (14 ounce) can diced tomatoes, undrained; 1 tablespoon cornstarch; 1 (8 ounce) can tomato sauce; 1/4 cup chicken broth; 1/4 cup red wine; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1 lb boneless skinless chicken breast, cut into strips; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 small onion, chopped; 1 medium green pepper, julienned; 1 small eggplant, peeled and cut into 3/4-inch cubes; hot cooked spaghetti; parmesan cheese

(16)

Recipe by SweetySJD

An Italian twist on an Asian classic. Low fat.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

(14 ounce) can diced tomatoes, undrained
1

tablespoon cornstarch
1

(8 ounce) can tomato sauce
¹⁄₄

cup chicken broth
¹⁄₄

cup red wine
¹⁄₂

teaspoon dried basil
¹⁄₂

teaspoon dried thyme
¹⁄₄

teaspoon salt
1

lb boneless skinless chicken breast, cut into strips
2

garlic cloves, minced
1

tablespoon olive oil
1

small onion, chopped
1

medium green pepper, julienned
1

small eggplant, peeled and cut into 3/4-inch cubes
hot cooked spaghetti
parmesan cheese

DIRECTIONS

Drain tomatoes, reserve juice, and set aside.
In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
Add chicken and tomatoes; heat through.
Serve over pasta. Top with parmesan cheese.

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