Chicken Breasts Marinara over Fettuccine

Lizzie Rodriquez's Note:

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• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• ¼ cup onion , finely chopped
• 1 tablespoon water
• 3 cups plum tomatoes, coasley chopped with juices or 28 ounces canned tomatoes , no-salt-added, cut up with juices
• 1 ½ cups water
• ¼ cup celery , finely chopped
• 1 tablespoon fresh parsley , minced
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove , minced
• 1 bay leaf
• 4 boneless skinless chicken breast halves (about 12 oz total)
• 2 cups cooked fettuccine or 2 cups linguine , hot
• 2 tablespoons parmesan cheese , shredded

Directions:

1. For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.).
2. Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
3. Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
4. To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.