Chicken Pasta Sauce
Chicken pasta sauce with tomatoes and red peppers is perfect with low-carb pasta.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red pepper diced
- 1 clove garlic minced
- 28 ounces canned diced tomatoes
- 25 ounces low carb spaghetti sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 2 cups cooked chicken shredded or cut in chunks
Instructions
- Heat olive oil in a large pot on medium heat. Add onion and cook for 3 minutes or until tender. Add in red pepper and garlic and cook 2 minutes more.
- Add diced tomatoes, spaghetti sauce, and seasonings. Bring to a boil and then reduce to low heat and simmer for 1 hour or until sauce thickens.
- Add cooked chicken and simmer for 5 minutes more. Serve on zucchini noodles or your favorite low carb pasta.
Notes
- Use store-bought rotisserie chicken for this recipe and freeze the rest for soups and future meals.
- A variation is to eliminate the chicken for a low-carb, classic vegetarian marinara.
- Store leftovers in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition
Calories: 239kcal | Carbohydrates: 21g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 1468mg | Potassium: 1174mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1951IU | Vitamin C: 70mg | Calcium: 109mg | Iron: 5mg