Transform this into an Italian dinner by adding cooked spaghetti or linguini noodles. You can substitute cooked spaghetti squash if you’d like to keep the dish gluten free.
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You’ll get a full serving of vegetables in 1/2 cup of the sauce in this recipe.
1 teaspoon crushed oregano leaves
1 teaspoon crushed basil leaves
4 4-ounce boneless skinless chicken breasts
2 tablespoons canola oil, divided
1 large onion, thinly sliced
2 tablespoons minced garlic, divided
4 links sweet Italian sausage
2 15-ounce cans no-salt-added diced tomatoes
1 15-ounce can no-salt-added tomato sauce
1 cup low-sodium vegetable broth
1/2 cup balsamic vinegar
Makes 8 servings
Carb choices per serving: 1
Understanding sodium and low-salt cooking
Foods that have protein
First published: 04/24/2014
Last updated: 04/24/2014
Reviewed by: Allina Health's Patient Education Department