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CHICKEN & MUSHROOM MARINARA Serves 6
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Choose a version of marinara sauce that you’re happy with and add the following.

INGREDIENTS
12 ounces dried linguine or spaghetti
4 cloves garlic, minced
2 tablespoons lower-fat margarine
1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
1/2 teaspoon dried chervil, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
6 ounces fresh mushrooms, sliced

1/2 cup dry white wine
2 teaspoons sugar (optional)

PREPARATION

Make the marinara sauce but when it has only simmered about 15 minutes, take it off the stove and put it aside.

Simultaneously, boil the pasta with salt to taste in a large pan and drain. Put aside covered to retain as much heat as possible.

Meanwhile, in a large skillet cook the garlic in hot margarine for 30 seconds. Add half of the chicken and half of each of the herbs. Cook and stir for 5-7 minutes or until chicken is no longer pink.

Remove chicken, reserving drippings in skillet. Repeat with the remaining chicken and herbs.

Add the mushrooms to drippings in skillet. Cook and stir about 3 minutes or until tender.

Add the marinara sauce, wine, and, if desired, sugar. Return the chicken to skillet; and let the whole thing simmer for another 15 minutes or until the chicken is cooked through.

Serve over the hot pasta.

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