Don’t you love eating delicious AND nutritious food? Our family sure does. This recipe is flavored with Italian spices that really give it a great flavor. You can serve it with pasta (spaghetti, rotini, spirals, etc.) or rice.

Ingredients:

• 2 Tbsp. olive oil
• 3 cloves garlic, diced
• 1 lb. chicken breast, diced
• 1 (28 oz.) can diced tomatoes, juice included
• dried basil, to taste
• dried thyme, to taste
• dried oregano, to taste
• salt and pepper to taste
• 1 lb. fresh or frozen green beans (if using fresh, steam and trim ends)

Directions:

1. Heat oil in a skillet and add garlic. Saute for about 1 minute.
2. Add diced chicken and saute until cooked through.
3. Stir in tomatoes and spices; heat until boiling.
4. Reduce heat and simmer for 5-10 minutes.
5. Add green beans and cook until beans are at your desired consistency.
6. Serve with pasta or rice.

We found this on AllRecipes.

If you’re buying pre-made pasta sauce from your grocery store - STOP! You’re wasting a ton of money and missing out on great flavor. Making your own pasta sauce from home is so easy, costs much less, and you can make extra and freeze for later use. Plus, you can use the flavors you like best! All pasta sauces have the fundamentals in common, and you can go from there however you like. Here’s how to get started:

Ingredients

• Canned tomatoes (at least 1 28 ounce can - diced or crushed)
• 1 small can tomato paste
• Minced garlic
• Some acid - wine, vinegar or orange juice
• Olive Oil
• Water from boiling pasta
• Carrot, Celery, Onion, Mushroom - optional
• Italian spices -use your favorites: Thyme, Basil (fresh if possible, oregano, marjoram, savory, Sage.

Directions

• Sautee vegetables and garlic in olive oil until soft
• Add in tomato paste and spices and mix well with veggies
• Add tomatoes, bring to a boil
• Add Wine (best possibility) up to half a bottle, return to boil
• Simmer, covered at least 1 hour, 2 hours if possible
• Optional - use a hand blender or food processor and puree sauce
• Boil pasta, then before draining add at least 2 ladels full of pasta water to sauce, being careful not to thin sauce too much.
• Serve hot with your favorite pasta dish, double the batch and freeze plenty for later.

Tips:

• As long as you use the tomatoes, tomato paste, acid and pasta water as a foundation, you can literally create hundreds of variations on this dish using your favorite flavor combinations.
• Look at popular pasta sauces in your grocery store and try creating their flavor combinations yourself - you’ll be amazed how easy and inexpensive it is.