Cook Time
Prep time: 45 min
Cook time: 2 hours
Ready in: 1 hour 30
min
Yields: Serves four to
five people
Ingredients
1 lb. skinless, boneless
chicken thighs, cut into bite-sized pieces
1 28 oz can San Marzano
crushed tomatoes (I use the brand San Marzano which you can find in Whole
Foods, Richard’s, or Fresh Market)
½ cup white Chardonnay
wine
1 medium carrot
1 celery stalk
1 medium onion
4 cloves garlic
¾ tsp thyme
½ tsp dried parsley
2 bay leaves
2 tbsp. Olive oil
3 cups of whole grain or
whole wheat Rotini or Rotelle pasta (corkscrew twirls)
Fresh parsley (optional)
Parmesan cheese (optional)
Directions
In a small electric
chopper, add cut carrot, celery, onion, and garlic. Chop into small pieces. (If
you don’t have a chopper, then finely cut carrot, celery, onion, and garlic)
Add olive oil to a heated
pan. Sauté the above mixture for about five minutes.
Add chicken, tomatoes,
wine, and spices
Bring to a high simmer,
then lower heat to a medium simmer. Cook for two hours, stirring every fifteen
minutes.
Bring pasta water to a
boil. Fifteen minutes before sauce is finish, cook pasta until al dente (about
eight minutes or so; taste to check) Add to sauce. Stir. Top with chopped
parsley leaves. Serve with parmesan cheese (optional).
Nutritional Information
Serving size:
1
Calories
395
Calories from
Fat
45
Fat 5
g
8%
Saturated fat 5
g 25%
Unsaturated fat 0
g
Carbohydrates 49
g 16%
Sugar 6
g
Fiber 7
g
28%
Protein 26
g
52%
Cholesterol 2
mg
1%
Sodium 225 mg
9%
* The Percent Daily
Values are based on a 2,000 calorie diet, so your values may change depending
on your calorie needs. The values here may not be 100% accurate because the
recipes have not been professionally evaluated nor have they been evaluated by
the U.S. FDA.
No comments:
Post a Comment