A super-quick tomato sauce made using bottled passata does double duty in this restaurant favourite, acting as a sauce for both the chicken and pasta. Cost: $4.10/serving
- Prep time 45 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.
Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.
In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to foil-lined rimmed baking sheet.
Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes.
Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 1027 mg
- Sugars 11 g
- Protein 44 g
- Calories 603.0
- Total fat 10 g
- Potassium 898 mg
- Cholesterol 76 mg
- Saturated fat 3 g
- Total carbohydrate 80 g
%RDI
- Iron 48.0
- Folate 100.0
- Calcium 18.0
- Vitamin A 71.0
- Vitamin C 52.0
