This edition of Sunday Supper is coming to you on Monday since Sunday was spent working on the Carnival of Debt Reduction. Please be sure to stop by there and see all of the great posts for the week!
This Sunday we dined on my Chicken Italiano recipe. I keep switching this recipe around though, so each week it seems we have a little different variation on it.
There used to be this sauce in a jar called, “Chicken Tonight” that our family used to eat. In particular there was a red sauce that you poured over chicken and you could saute the chicken and then pour the sauce on top or you could bake the chicken in the oven with the sauce. This was one of our favorite dishes growing up, and this Chicken Italiano reminds me a lot of that dish. Using a jarred spaghetti sauce, with mushrooms and green peppers, it has exactly the same flavors. You could also dice green pepper and mushrooms (if you are so inclined) to get a fresher tasting dish.
I serve this chicken over orzo pasta. I use one can of sodium-free chicken broth, heat it up until it is boiling and then pour one cup of orzo in with it. It usually takes 10-13 minutes to cook and the chicken broth really adds a lot to this dish.
I buy the Aldi Fit & Active Italian salad dressing because it is fat-free and it works great.
I hope you can serve this dish at your table one Sunday!
Slow Cooker Chicken Italiano
4 chicken breast halves
2 cups marinara sauce
1/3 cup chopped tomatoes
1/2 cup Italian Dressing
Place all ingredients in your slow cooker. Cover and cook on low for eight hours.
*Last minute dinner preparations: Throw frozen chicken breasts in. Pour sauce, tomatoes, & Italian dressing on top. Bake at 375 for 1 hour (or longer if they are large chicken breasts).*
Nutritional facts per serving (daily value): Calories 157kcal Protein 2g (4%) Total Fat 11g (17%) Sat. 2g (8%) Chol. 0mg (0%) Carb. 13g (4%) Fiber 2g (8%) Sugars 9g Calcium 30mg (3%) Iron 1mg (6%)