Clean Garden Vegetable Sauce with Chicken Parm

 So as promised this is the recipe to my yummy pasta sauce and chicken parm dinner. I have video tutorial clips of me making this meal up on our Twitter, if you have Twitter you can check out how I did this delicious meal. This was really good and filling but you do not feel sluggish after eating this clean pasta meal!!

This meal is for two but you will have leftover sauce to freeze for another meal or use throughout the week. First you need: one can of whole peeled tomatoes -- no sugar no salt added or DIY --, one green pepper chopped, one medium/large onion chopped, one whole clove of garlic chopped, parsley, basil, oregano, course black pepper -- with the herbs I put 1 tsp of each and 1/4 tsp of black pepper but you can add more to your taste and can use dry or fresh or both --, and olive oil. Prep all your veggies, herbs and tomatoes. In a large pot, heat up 2 Tbsp of olive oil and add the garlic, when fragrant add peppers and onions and cook until translucent. Pour in the tomatoes and stir with veggies. With your wooden spoon, break up the whole tomatoes. Add herbs and black pepper and a pinch or red pepper flakes -- if you like it spicy --. Let the sauce simmer covered. Now time for the chicken.

I used one large chicken breast which I cut in half and sliced those 2 pieces in half sideways to get 4 pieces of chicken breast. I used 2 pieces and put away the other 2 for another meal. On a cutting board pound the chicken. Breading recipe: 1/4 c oat bran, 1/8 c ground flax seed, 1/8 c almond flour, one egg white -- beaten with a little water --, 2 heaping Tbsp of finley grated Bel Gioioso Parmesan cheese -- when you buy cheese make sure you buy block cheese and read the ingredients first --, 2 tsp of parsley, pinch of course black pepper. In a small bowl whisk oat bran, flax, cheese, parsley, pepper and sea salt -- a pinch. On a small plate spread out the almond flour and in another small bowl whisk egg white and water. So you should have 2 small bowls -- egg mix and breading -- and 2 small plates -- flour and chicken and a foiled lined cookie sheet. Take your chicken and dip into flour and cover, then dip into egg and then in the breading mix. Make should it is nicely coated and then place on the foil cookie sheet. Do the same with the other piece of chicken. Put in the oven at 400 for 15-mins. Boil your water for the pasta. I used Barilla whole grain pasta and their ingredients are whole grain durum wheat flour, semolina, durum wheat flour, and oat fiber.

Now back to the sauce, stir and check it. I used a hand mixer to puree it but if you do not have one you can pour the sauce into your blender and puree it there. I served this meal with a great salad of Romaine lettuce, radish, wine vinegar, parsley, extra virgin olive oil, course black pepper and a pinch of sea salt. Mix the dressing in a separate bowl and pour over lettuce and radish and toss. I hope you guys try this recipe and enjoy it because I did!