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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy sauce pan, heat the olive oil on medium-low to medium heat and add chopped onions and shallots, cook approximately 2-3 minutes or until onions/shallots are clear and soft. Next, add garlic - continue to stir all and cook another 1-2 minutes longer to allow garlic to penetrate the oil and flavor to develop. | 2. Next add the prepared marinara sauce, chopped tomato, and can of crushed tomatoes, stir well and begin to add all dry seasonings. Continue to stir and allow sauce to begin bubbling. After sauce begins to bubble, stir in the red wine and add your Bay leaf. Next, add the shredded cooked chicken as well as the diced portobello, squash, & olives. Stir well and add the 1/2 teaspoon sugar, (this will help cut the acidity of the tomatoes and bring all flavors together nicely). Cover, and allow to cook for 10 minutes on simmer. You may want to check the consistency of the sauce to ensure it is not too thick, if so - add about 1/2 cup of water, though do so gradually and stir after each addition - you may or may not need that much water. If your sauce looks too thin, just take the lid off while the sauce is cooking on simmer to allow moisture to evaporate naturally. Of course the seasoned italian cook, (or chef) knows to taste the sauce to see if it is missing something, which you can then add what you think is missing. Salt & pepper to taste. Sauce can be left on Simmer for up to 30 minutes, as long as you check frequently and stir to ensure the bottom is not scorching. Serve with your favorite Al Dente Pasta, a good crusty bread (our favorite is Ciabatta), and of course use the best pecorino romano or locatelli cheese you can find & a glass of your favorite wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
chicken breast	12	ounces	cooked shredded	585.1335	0.0	70.9304	31.4679
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
shallot	1	oz	chopped	20.4116	4.7627	0.7087	0.0283
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
marinara sauce	16 -18	ounces		0.0	0.0	0.0	0.0
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
basil	1/2	tablespoon	dried	0.3047	0.0351	0.0417	0.0085
bay leaf	1			-	-	-	-
italian spice	1	tablespoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
portabella mushroom	4	ounces	sauteed cut	24.9476	4.3885	2.3927	0.3969
squash	1		diced	24.13	4.9276	1.2827	0.3429
green olive	1/4	cup	sliced	-	-	-	-
black olive	1/4	cup	sliced	-	-	-	-
red wine	1/4	cup		-	-	-	-
red wine	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.