There’s just something about pasta and marinara sauce.
Seriously.
I don’t think I could ever tire of it.
In fact, the hubby and I tend to consistently keep it in our weekly rotation of favorite dinners, and it never disappoints.
I like to keep my sauce fairly traditional: crushed tomatoes, red wine, oregano…however, I also like to add a bit of a twist by including black olives as well.
Mmmmm, olives!
Black olives have always been one of my favorite pizza toppings, so I guess it makes sense that I would want their yummy flavor infused into my marinara sauce, too.
How about you? What’s your favorite pasta sauce? Do you have a signature twist of your own? Let us know in the comments!
Chicken Pasta Marinara
Serves 4
Ingredients:
- Olive oil (extra virgin) - enough to lightly coat your pot
- Garlic (fresh) - 4 cloves, peeled and diced
- Chicken breast (boneless, skinless) - 1 1/2 pounds (700 g), chopped
- Salt (pure) - pinch or two
- Red pepper (crushed) - pinch or two
- Tomatoes (crushed) - 24.5 oz. (700 g)
- Wine (red) - 4 oz.
- Onions (white) - 1 large, peeled and cut into eighths
- Bell pepper (green) - 1 large, chopped
- Mushrooms (fresh) - 8 oz. (227 g), sliced
- Oregano (dried) - 4 T, plus a bit for sprinkling
- Olives (black) - 2.25 oz. (64 g) sliced
- Pasta (whole grain) - 2-3 cups cooked
- Cheese (Mozzarella) - 3 oz. (90 g), shredded
Instructions:
Coat a large saucepan with olive oil. (I use a spritzer like this one.) Place the pan over medium-high heat.
Add the garlic and sautée until golden.
Stir in the chicken and sautée until no longer pink. Season with salt and crushed red pepper.
Add the vegetables, wine, and oregano to the pot and stir to mix well.
Bring the sauce to a boil.
Reduce the heat, cover, and allow the sauce to simmer for about fifteen minutes.
Add the olives to the pot. Cover, and allow the sauce to simmer for an additional five to ten minutes.
Ladle the sauce over the warm pasta.
Top each serving with a bit of mozzarella. Sprinkle with oregano.
That's amore! ;)
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