Chicken With Sausage and a Tomato Veggie Sauce on Top |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I was searching for a flavorful low carb dish with lots of healthy foods inside. This came out AWESOME. Hubby said he would eat it everynight! Ingredients:
2 tablespoons olive oil |
2 links sausage (i use chicken) |
2 tomatoes, sliced |
2 minced garlic cloves (i use the tubes of pre-minced) |
1/2 teaspoon salt |
1 cup sliced mushrooms |
2 boneless skinless chicken breasts |
1/4 cup parmesan cheese |
1/2 cup mozzarella cheese |
1 -2 teaspoon italian spices |
1 tablespoon butter |
2 cups baby spinach |
1/2 cup spaghetti sauce |
1 teaspoon splenda sugar substitute |
1 cup shirataki noodles (optional) |
Directions:
1. Pre-heat oven to 350.
2. Remove sausage from casing and in a large saucepan cook in 1 Tbsp Olive Oil.
3. Remove sausage from pan (do not drain) and set aside.
4. In same pan with olive oil and sausage drippings, add tomatoes, garlic and mushrooms and cook on med-low.
5. While sauce is cooking, combine sausage, parmesean, mozzarella and Italian spice.
6. Pound chicken so they are even thickness (or buy thin).
7. Coat chicken with Olive Olive.
8. Put remaining oil in baking dish.
9. Put sausage mixture on bottom of dish- do not spread so much that the chicken will not cover.
10. Put chicken breasts on top.
11. sprinkle with parmesan (optional).
12. Bake at 350 for 20 min (or more if chicken breasts are thicker).
13. While chicken is cooking, add spinach, spaghetti sauce and noodles.
14. Add Splenda if sauce is too acidic.
15. Serve chicken with tomato sauce on top.
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