CHICKEN PASTA WITH ARTICHOKE MARINARA
1 (12 ounce) jar marinated artichoke hearts
1 large onion chopped
1 tablespoon finely minced fresh garlic
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
drop of honey
splash of dry red wine
2 or 3 grinds of a pepper mill
(Note: I don't use salt, as the artichokes and olives I use as a topping have sodium, you can use to taste)
Drain the artichokes, don't rinse.
Cook chopped onion in a tablespoon of olive oil over low heat for about 10 minutes so they start to caramalize. Bump heat up to medium, add another tablespoon of olive oil if it needs it and cook an additional 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano and red pepper flakes and honey (use a tiny pinch of sugar if you don't have the honey). Season with pepper and salt (optional). Simmer, covered, for 45 minutes.
Add the artichoke hearts and red wine and stir occasionally while simmering for 20 minutes more. Pour on uncooked chicken breast or fish fillets and cook as you would for the meat selected (I used large chicken breasts, cooked at 350 for 50 minutes, covered with foil). Sprinkle with low fat Italian cheese, some sliced black olives and/or chopped fresh tomato, if you wish, the last 10 minutes of baking.
Pasta Side Dish
Cook 1 1/2 to 2 cups pasta and drain, reserving a bit of the cooking water. When chicken is done, mix with 2 cups leftover roasted vegetables and a tablespoon of the pasta sauce. If it's dry, add a tablespoon or two of the cooking water. Add a sprinkle of Penzey's Italian seasoning (or your favorite) and a dash of freshly grated Parmesan.
Feeds 4 hungry people with leftovers for lunch