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  • 1tablespoon olive oil
  • 1medium onion, diced
  • 3cloves garlic, minced
  • 2tablespoons balsamic vinegar
  • 1can tomato sauce (15 oz.)
  • 1can diced tomatoes (15 oz.)
  • 1/4teaspoon red pepper flakes
  • basil and oregano, to taste
  • 1cup quinoa
  • 2cups water or broth
  • 1pound boneless, skinless chicken, cooked
  • 2/3cup shredded, part-skim mozzarella cheese, divided
  • 2tablespoons grated Parmesan or Romano cheese
  • 2tablespoons breadcrumbs (optional)
  • 2tablespoons chopped fresh parsley (optional)

  1. Preheat the oven to 375 and spray a 2 qt. baking dish with cooking oil.
  2. Make the sauce:
  3. Heat a large skillet over medium heat, and add the oil. Stir in the onion and cook, stirring frequently, until tender, 5-7 minutes. Add the garlic and cook until fragrant, 30-60 seconds.  Add the balsamic vinegar, scraping anything off the bottom of the pan, and cook until it’s almost fully absorbed.
  4. Add the tomato sauce, diced tomatoes, red pepper flakes, basil, ,oregano, and salt and pepper to taste. Bring to a low boil, and then simmer while you prepare the rest of the meal.
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