Stir-Fried Chicken Marinara
This hearty dish is chock-full of chicken and vegetables. "I'm always looking for ways to lighten up menus," notes Bonnie Buckley of Kansas City, Missouri, who sent the recipe.
Ingredients
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon cornstarch
- 1 can (8 ounces) tomato sauce
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup dry red wine or additional chicken broth
- 1/2 teaspoon each dried basil and thyme
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into 2-inch strips
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 small onion
- 1 medium green or sweet yellow pepper, julienned
- 1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
- Hot cooked spaghetti
- 2 tablespoons grated Parmesan cheese
