Cheesy Chicken Marinara
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1/2 inch strips |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 16 | ounce |
marinara sauce
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 16 | ounces |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1/2 inch strips |
|
| 226.8 | g |
mushrooms
sliced |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 462.4 | ml/g |
marinara sauce
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 462.4 | ml/g |
spaghetti
|
|
Directions
(1) In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan.
Add chicken strips and stir-fry until cooked through, but still juicy, 3 to 4 minutes.
Remove to a plate.
(2) In same wok, heat remaining 2 tablespoons oil over high heat.
Add mushrooms, onion, and garlic. Stir-fry until mushrooms are lightly browned, 3 to 5 minutes.
Return chicken to wok.
(3) Pour in marinara sauce. Cook until heated through, about 3 minutes.
Add mozzarella and parmesan cheeses.
Sprinkle parsley on top.
Cover and cook until mozzarella melts, 1 to 2 minutes.
(4) Serve over bed of cooked spaghetti/pasta.
