As I’m building more of a mileage base (despite last week’s low), I’m making more of an effort to get more protein in my diet. After all, women, lower weight, running and aging are the perfect blend for anemia – something I don’t want.
This week’s recipe is easy, peasy…
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup each, chopped onions and green pepper
2 cups sliced mushrooms
1 can (19 ounces) tomatoes, undrained, cut
1 cup tomato sauce
1 can (5 1/2 ounces) tomato paste
1/2 cup dry white wine (optional, I don’t use it)
1 1/2 tsp. each, dried basil and oregano
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
12 ounces uncooked spaghetti or linguini
Preheat oven to 350 degrees.
Combine all ingredients except pasta in a large bowl and mix well. Transfer mixture to a large casserole dish (or, save dishes and mix in the casserole dish too!). Cover and bake for 1 hour, until chicken is tender.
Ten minutes before cooking time has ended, prepare pasta according to pasta directions. Serve with chicken and sauce.
Makes 4 servings.
What’s in it for you? 604 calories, 5.7 g fat, 84.4 g carbohydrate, 47.8g proteing, 1066 mg sodium, 88 mg cholesterol. Calories from fat: 8.6%