Here is a delicious recipe for anyone looking for some variety in their weekly meal plan. This is our new favorite because the chicken comes out so tender, and the flavors are so delicious, you can’t stop eating, even when you are full. This is also a meal that freezes well.
Yield: Serves 8
5 boneless, skinless chicken breasts cubed
1 packet Spaghetti sauce mix (or beef stew mix)
2 T olive oil
1 C dried onions (or 2 med onions diced)
1 clove garlic, minced
1 C water
2 t beef bouillon (or 2 cubes)
1 (15 oz) can diced tomatoes
1 bay leaf
1/2 lb mushrooms chopped (optional)
1 T margarine
4-5 Cups of cooked rice
Cube and trim the fat off the chicken breasts. In a bowl, stir the packet of Spaghetti sauce mix in with the cubed chicken until all the meat is covered with the dry mix. Heat oil in a large nonstick skillet over medium heat and add chicken and quickly brown on all sides. Do not overcook chicken, or the meat will be dry. Add onions and garlic stirring constantly. Add the water, beef bullion and bay leaf and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until chicken is tender and no longer pink. Scoop rice on a serving dish and then remove chicken from heat and place half of the Chicken Marengo on top of the rice. Scoop the other half into a bowl and cool in the fridge. You will bag this up when cool and freeze it for another night. Add mushrooms to skillet with 1 T margarine and cover and cook over low heat for 15 minutes. Do not stir, if you are patient, your mushrooms will come out brown and crisp on the bottom. Flip and brown the other side and then pour the mushroom mixture over chicken and sprinkle with parsley to garnish. When you are ready to bag up the second half of the Chicken Marengo, place it in a large zip top bag and label “Chicken Marengo, warm and serve on rice”
To serve: Defrost Chicken Marengo in refrigerator overnight or in the microwave for 5 minutes or until warmed through. Serve over warmed up cooked rice.