Chicken Marinara Stir Fry Recipes

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CHICKEN MARINARA

I am posting this because an Italian patient of mine didn't have any family recipes passed on to him (due to adoption). Now I can just print it out if need ever arises again! lol This is the recipe my Sicilian mother and grandmother taught me. It is simple, delicious and one of my favorite comfort foods. It is much quicker than marinara with beef or pork (i.e. sausage or meatballs)--ENJOY! And please don't tell my grandmother I posted this family recipe online.

Provided by Doxie lover in the

Categories     Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13



Chicken Marinara image

Steps:

  • Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
  • Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
  • Add tomato paste, cooked garlic and mix well.
  • Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
  • Midway, add wine and stir well and resume covered simmering.
  • During last fifteen minutes or so, cook pasta according to directions on package.
  • In large bowl, pour sauce over cooked pasta and mix well.
  • Sprinkle cheese on top and serve!

2 (28 ounce) cans crushed tomatoes
14 ounces water
5 garlic cloves
3 tablespoons tomato paste
1 tablespoon dried basil
1 lb boneless skinless chicken breast
2 tablespoons olive oil
salt and pepper
1 large yellow onion, sliced (optional)
1 cup sliced mushrooms (optional)
parmesan cheese (optional)
1/4 cup red wine (optional)
16 ounces pasta (spaghetti, angel hair, penne, etc)

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.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15



Stir-Fried Chicken Marinara image

Steps:

  • Drain tomatoes, reserving the juice. Set the tomatoes aside. In a bowl, combine the cornstarch, tomato sauce, chicken broth, wine or additional broth, seasonings and reserved juice until smooth. Set aside. , In a large nonstick skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender. , Stir sauce; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and tomatoes; heat through. Serve over pasta. Top with cheese.

Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 745mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

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

CHICKEN MARINARA STIR-FRY

Make and share this Chicken Marinara Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16



Chicken Marinara Stir-Fry image

Steps:

  • Drain tomatoes, reserve juice, and set aside.
  • In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
  • In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
  • In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
  • Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
  • Add chicken and tomatoes; heat through.
  • Serve over pasta. Top with parmesan cheese.

1 (14 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
1 (8 ounce) can tomato sauce
1/4 cup chicken broth
1/4 cup red wine
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 lb boneless skinless chicken breast, cut into strips
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped
1 medium green pepper, julienned
1 small eggplant, peeled and cut into 3/4-inch cubes
hot cooked spaghetti
parmesan cheese

CHICKEN "STIR-FRY" CHEAT SHEET

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11



Chicken

Steps:

  • In a medium bowl, combine the soy sauce, sesame oil, sesame seeds and ginger. Add the chicken and season with pepper. Marinate, refrigerated, for 45 minutes.
  • Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up.
  • Toss the marinated chicken with the onion, carrots, bell pepper and broccoli, then drain any excess liquid. Put the chicken and vegetables flat on the hot baking sheet and season with salt and pepper. Put the baking sheet back in the oven and roast, stirring halfway through to promote even browning, until the chicken is fully cooked, 12 to 14 minutes.
  • Transfer the chicken and vegetables to a platter and top with the scallions.

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white sesame seeds
2 teaspoons finely minced fresh ginger
Two 8-ounce boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
1 cup diced Spanish onion (1/2-inch dice)
1/2 cup diced carrots (1/2-inch dice)
1 red bell pepper, cut into 1-inch pieces
1/2 head broccoli, cut into medium florets
1 cup thinly sliced scallions

CHICKEN MARINARA

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Chicken Marinara image

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.

4 boneless skinless chicken breast halves (4 ounces each)
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 jar (26 ounces) meatless spaghetti sauce
1/2 cup dry red wine or chicken broth
Hot cooked angel hair pasta or spaghetti

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13



Chicken & Veggie Stir-Fry Recipe by Tasty image

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

CHICKEN MARINARA RECIPE BY TASTY

Here's what you need: rotini pasta, rotisserie chicken, marinara pasta sauce, bell pepper, apple, juice box

Provided by Claire Nolan

Categories     Lunch

Yield 1 serving

Number Of Ingredients 6



Chicken Marinara Recipe by Tasty image

Steps:

  • Heat up rotisserie chicken and marinara sauce.
  • Place cooked pasta in a thermos followed by hot chicken and marinara sauce.
  • Shake to mix and place in lunch box along with sliced bell peppers.
  • Slice an apple and reassemble slices around the core. Wrap with a rubber band to prevent browning.
  • Pack bento box in the lunchbox with a frozen juice box and a fork.
  • Enjoy!

Nutrition Facts : Calories 629 calories, Carbohydrate 126 grams, Fat 5 grams, Fiber 12 grams, Protein 24 grams, Sugar 49 grams

½ cup rotini pasta, cooked
¼ cup rotisserie chicken, shredded
¼ cup marinara pasta sauce
1 bell pepper, sliced
1 apple
1 juice box, frozen

CHICKEN STIR FRY MARINADE

Make and share this Chicken Stir Fry Marinade recipe from Food.com.

Provided by foodart

Categories     Chicken Breast

Time 30m

Yield 3 lbs

Number Of Ingredients 8



Chicken Stir Fry Marinade image

Steps:

  • Place in a large mixing container and chicken. In a mixing bowl add baking soda, salt, cornstarch, chicken base, wine and cold water, mix well and pour over chicken blend together add more water of needed to lightly coat the mixture. Add in oil to cover the top of the chicken.

Nutrition Facts : Calories 1047.6, Fat 42, SaturatedFat 12.1, Cholesterol 290.6, Sodium 3056.5, Carbohydrate 42.8, Fiber 0.4, Protein 95.2

3 lbs chicken breasts, 1/2 inch x 2 inch chucks
1 teaspoon baking soda
1 tablespoon salt
1 cup cornstarch
1 tablespoon chicken base
1 cup rice wine
cold water
oil

CHICKEN MARINARA

Provided by Lorraine Stevenski

Categories     Chicken     Tomato     Sauté     Winter     Bon Appétit     Florida

Yield Makes 6 servings

Number Of Ingredients 13



Chicken Marinara image

Steps:

  • Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper.
  • Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
  • Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.

7 tablespoons olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes with added puree
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
1 cup all purpose flour
2 large eggs, beaten to blend
6 skinless boneless chicken breast halves
3/4 cup grated mozzarella cheese

GARLIC CHICKEN MARINARA

A great alternative to traditional spaghetti marinara. Beware, this is truly for garlic lovers!

Provided by Devin Kinyon

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 12



Garlic Chicken Marinara image

Steps:

  • In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
  • In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
  • In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
  • Toss pasta with garlic chicken sauce. Serve warm.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.4 g, Cholesterol 51.3 mg, Fat 6.9 g, Fiber 6.1 g, Protein 30.7 g, SaturatedFat 0.9 g, Sodium 467.9 mg, Sugar 10.7 g

2 (8 ounce) packages angel hair pasta
6 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons olive oil
1 medium head garlic, minced
4 cups stewed tomatoes
1 large onion, chopped
2 cups fresh sliced mushrooms
4 large tomatoes, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 ½ cups corn
½ cup light beer

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