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Tomato-Herb Sauce

This recipe is part of the recipe for Chicken and Veggie Lasagna

Yield

Makes 5 cups

Ingredients

Olive oil cooking spray
1-1/2 cups chopped onions (about 2 medium)
4 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2-1/2 pounds ripe tomatoes, peeled and cut into wedges
1 pound ground chicken, cooked, crumbled and drained
3/4 cup water
1/4 cup no-salt-added tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

  1. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add onions, garlic, basil, oregano, tarragon and thyme; cook and stir about 5 minutes or until onions are tender.
  2. Add tomatoes, chicken, water and tomato paste; heat to a boil. Reduce heat to low and simmer, uncovered, about 20 minutes or until sauce is reduced to 5 cups. Stir in salt and pepper.

Nutritional Information

Serving Size: 1/4 cup
Calories 48
Calories from Fat 15 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 14 mg
Carbohydrate 5 g
Fiber 1 g
Protein 6 g
Sodium 79 mg

Dietary Exchange

Vegetable 1
Meat 1/2

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