Baked Chicken Marinara
Penne and Rosemary Green Beans
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 1 (24-oz) jar low-sodium tomato-basil pasta sauce
- 3 Tbsp chopped fresh basil
- 6 (0.67-oz) slices reduced-fat Swiss cheese
- 2 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Arrange chicken in a 13-inch by 9-inch baking dish coated with cooking spray. Spoon sauce over chicken.
- Bake chicken, covered with foil, 20 to 25 minutes or until done. Top chicken with basil and both cheeses. Return to oven; bake, uncovered, 3 minutes or until cheese is melted.
Side Dish Ingredients
- 6 oz whole-grain penne pasta (about 2 cups)
- 2 (12-oz) pkg green beans
- ⅓ cup light butter with canola oil, divided
- 2 tsp Dijon mustard
- 1½ tsp dried crushed rosemary
Side Dish Instructions
- Cook pasta according to package directions; drain, and toss with 2 Tbsp light butter. Cook green beans according package directions; toss with remaining light butter, mustard, and rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
250
|
160
|
410
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 35 | 6 | 41 |
| Carb (g) | 8 | 27 | 35 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 220 | 118 | 338 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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