2 tsp olive oil
1 cup sliced yellow onion
2 cloves garlic, finely chopped or pressed
1 16 oz can chopped tomatoes with juice
1 8 oz can tomato sauce
1 tsp dried oregano
1/2 tsp celery seed
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
1 lb. boneless, skinless chicken breasts, cut into quarters
1/4 cup dry white wine
Heat oil in large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently until onion is tender, about 10 min. Add 1 tb. water at a time as necessary to prevent sticking. (onions will be golden brown) Add tomatoes, sauce, and spices, stir to blend. Add chicken. Cover, reduce heat to med-low and simmer 1 hour. Stir occasionally. Add wine. Cook uncovered 15 min.
Serve over noodles with green vegetables.
4 grams fat per serving