3 cups coarsely chopped plum tomatoes [ with juices ]
or 1 can [ 28 ounces] low sodium tomatoes with juices, cut up.
1 can Bay leaf.
1 teaspoon dried thyme.
1 / 4 cup finely chopped celery.
3 / 4 cup finely chopped onions.
2 tablespoons finely shredded fresh Parmesan cheese.
1 tablespoon minced fresh parsley.
1 tablespoon red wine vinegar.
4 skinless, boneless chicken breast halves.
1 teaspoon dried oregano.
1 tablespoon water.
2 cups hot cooked fettuccine,
1 clove garlic, mince
For the sauce:
In a medium saucepan, combine the onions and the 1 tablespoon water.
Cover and cook over medium low heat for 5 minutes, stirring occasionally.
If necessary add more water during cooking to prevent the onions from browning.
Stir in the tomatoes[ with juices] the one and a half cup water, celery, parsley, vinegar, oregano,
thyme, garlic and Bay leaf.
Bring to a boil. Then reduce the heat t medium low.
Gently simmer, uncovered, about 30 minutes or until it is the desired consistency.
Remove and discard the bay leaf. Meanwhile, spray an unheated large skillet with non stick spray.
Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels.
Add to the skillet and cook for 5 minutes.
Turn the chicken over and cook for 4 to 6 minutes more until the chicken is no longer pink
To serve:
Slice each chicken breast half at an angle into 1 / 4 inch thick slices, then arrange the slices, fanning them on top of the fettuccine.
Spoon some sauce over each serving and sprinkle with the cheese.
Serve with the remaining sauce
