Chicken and Mushroom Marinara Sauce
This homemade Chicken and Mushroom Marinara Sauce is quick, easy, delicious served over your favorite pasta, and totally worthy of a spot in your dinner rotation!
Servings: 4
Estimated Calories: 496
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken tenderloins, cut into bite-sized pieces (about ¾ to 1 inch big)
- 1 cup diced onions
- 8 ounces fresh mushrooms, sliced (I use baby bella/creminis; white button or other mushrooms, such as shiitake, can be used instead)
- 4 cloves garlic, minced
- ½ cup chicken stock or broth, I use roasted chicken base mixed with water
- 2 tablespoons balsamic vinegar
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon sugar, or to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon dried parsley
- salt, to taste
- black pepper, to taste
- 8 ounces pasta, cooked according to the package directions, for serving (I use spaghetti)
Instructions
- Heat the olive oil in a large skillet over medium heat (I use an 11-inch skillet with 2-inch sides).
- Add the chicken; season lightly with salt and pepper.
- Cook, stirring frequently, until the chicken is no longer pink (it does not need to be cooked through at this point; it will finish cooking in the sauce later).
- With a slotted spoon, remove the chicken from the skillet to a plate; set aside.
- Add the onions and mushrooms to the skillet; season lightly with salt and pepper.
- Cook, stirring frequently, until the onions and mushrooms have softened.
- Add the garlic; cook, stirring constantly, for one minute.
- Add the chicken stock or broth, balsamic vinegar, crushed tomatoes, tomato paste, sugar, basil, oregano, parsley, and the chicken; stir to combine.
- Bring to a boil, then reduce the heat and simmer (uncovered), stirring occasionally, for 15 minutes.Make sure the chicken is cooked through (internal temperature of at least 165°F).
- Taste and adjust the seasonings, if needed.
- Serve over hot cooked pasta and enjoy!
Recipe Notes
- Serving suggestion: Top your pasta and sauce with freshly-grated or shredded parmesan cheese and chopped fresh parsley or basil.
- To make the most efficient use of your time, I recommend putting your pasta water on to boil before you start prepping your ingredients and making the sauce. Then cook the pasta while the sauce is simmering.
- Boneless, skinless chicken breasts can be used instead of chicken tenderloins. If you're a fan of dark meat, try using boneless skinless chicken thighs.
- To save on some of the prep time, use pre-sliced mushrooms.
- Serving someone who isn't a fan of mushrooms? You can leave them out for a yummy marinara sauce with chicken.
- This sauce is also excellent served over spaghetti squash or zucchini noodles.
- Estimated calories shown are for one serving of sauce and pasta; estimated calories for one serving of sauce only is 296.
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