1 1/2 pounds boneless skinless chicken
3 28 ounce cans of crushed tomatoes
2 6 ounce cans of tomato paste
2 bags baby spinach
1 green bell pepper
1 red pepper
1 head garlic
1 large Vidalia onion
2 1/2 tablespoons extra virgin olive oil
1 tablespoon Italian seasonings
1 box multigrain pasta
Pour crushed tomatoes into a large pan and put on 1/4 heat.
Cube the green bell pepper, red pepper and Vidalia onion and put in a bowl. Crush the garlic on top of the vegetable mix. Place a frying pan over medium heat, add a tablespoon of olive oil then pour in the vegetable mix. Saute the vegetables until the onions just start to appear clear. Pour the vegetable mix into the crushed tomatoes and stir in.
Chop the spinach and saute in the frying pan with a tablespoon of olive oil until it’s wilted. Stir the spinach into the crushed tomatoes and vegetables. If you prefer a vegetarian dish, you can skip the next step — adding browned chicken.
Chop the chicken into half inch pieces and brown in the frying pan with a teaspoon of olive oil. When no pink is showing, add the chicken to the marinara mix.
Stir a tablespoon of Italian seasoning into the marinara. If you prefer your marinara on the thick side, stir on one or two cans of tomato paste.
Allow the marinara to simmer over low heat for a half hour, stirring occasionally, then serve over multigrain pasta.