Basic Pasta with Italian Style Chicken

Tonight's menu consists of whole wheat Rotini smothered in a meaty tomato sauce with Italian Style breast of Chicken. I prepared this meal on a Sunday so I would have plenty of time. This meal will become the basis of my dinners for weekdays when time is at a premium. The leftover chicken will be tomorrow's Chicken Parmigiana, the leftover rotini and sauce will become a quick and satisfying Pan Lasagna, and the remainder of the sauce will top Home-made Pizza!

Never use jars of sauce like Prego or any other brand! They are full of chemicals and fat and junk you do not want to eat.

I like Hunt's sauce the best. I save a few cents by mixing it with a can of store brand sauce and add a can of Italian seasoned stewed tomatoes. I saute ground chicken to add to it because I need to watch fats. I don't like ground turkey, it tastes like Turkey! If I didn't have to watch fat intake so closely, I would use ground sweet Italian sausage. Just drain all the fat from it. This is a very basic sauce. You could add onion, garlic, peppers, mushrooms etc.

Chicken breasts: add a small 8 oz. can of Hunt's sauce with oregano, and basil to a 2 qt. casserole dish with the chicken breasts, cover and cook at 350 - 375 for 25 - 30 minutes.

Follow directions on the box for the rotini. It takes just a touch longer for the whole wheat pasta than for the regular semolina, but it is better for you and tastes better too. My market only has rotini and spaghetti in the whole wheat but I really like the rotini.
2 cups or half the box will make plenty with leftovers.

This is a meal that will satisfy! Sprinkle with Romano cheese and dry Italian Spices and feast. Be sure and take good care of the leftovers and they will feed you most of the week. I don't mix the sauce with the leftover pasta for storage. I put everything in it's own container.