My husband doesn't like tomato sauce, but this meal is OK for him. I like to serve it over pasta (whole wheat of course!) My recipe calls for pre-cooking and then reheating on meal day, but I can't help thinking it'll work to freeze raw, too.
1 (14 oz) jar chunky pasta sauce
1 (16 oz) jar mild salsa
1 (10 oz) can whole tomatoes
1 (6 oz) can tomato paste
1/3 cup grated parmesan cheese
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried parsley
cayenne pepper to taste
pepper to taste
6 skinless, boneless chicken breast halves
In a large pot of medium-low heat, mix all the ingredients (except chicken and pasta).
Place chicken in a seperate pot and cover with water. Bring to a boil, reduce heat to low and simmer 25 minutes, until chicken juices run clear.
Transfer chicken to sauce mixture. Cover, and cook on low about 20 minutes if freezing, 40 minutes if not. If freezing, allow to cool and transfer to freezer bag.
On cooking day: Serve with pasta. Reheat chicken and sauce and serve over cooked pasta.
This recipe was amended from Tara's Chicken.