Greek-Style Chicken

Ingredients

• 12 ounces whole onion or 11 ounces chopped (ready cut) onions (21/3 cups)
• 2 teaspoons olive oil
• 1 clove garlic
• 8 ounces skinless boneless chicken breasts
• ½ teaspoon ground cinnamon
• Freshly ground black pepper to taste
• 4 ounces penne or other tubular pasta
• 2 cups crushed canned no-salt- added tomatoes
• 3 tablespoons (1/2 6-ounce can) tomato paste
• 1 bay leaf
• 1 teaspoon sugar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    578 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 35 grams protein; 72 milligrams cholesterol; 455 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil for pasta in covered pot.
2. Chop whole onion.
3. Heat oil in nonstick skillet and saute onion over medium-high heat.
4. With food processor running, put garlic through feed tube, and mince; add to onions.
5. Wash, dry and cut chicken breasts into julienne strips. Sprinkle with cinnamon and pepper on both sides; add to onions, and cook until chicken is browned on both sides.
6. Cook pasta in boiling water according to package directions.
7. When chicken is browned, add tomatoes, tomato paste, bay leaf and sugar; reduce heat, and simmer chicken until flavors have a chance to blend.
8. When pasta is ready, drain. Remove bay leaf from pasta sauce and spoon sauce over pasta.

45 minutes