Chunky Marinara Sauce Rustic Italian-Style Chunky Tomato Marinara Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 2 cans (28 oz each) whole peeled tomatoes, crushed by hand 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (optional) 1 teaspoon sugar Salt and freshly ground black pepper, to taste 1/4 cup fresh basil leaves, chopped 1 tablespoon tomato paste (optional, for deeper flavor) Directions: Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant, stirring frequently. Pour in the crushed tomatoes along with their juices. Stir in dried oregano, dried basil, red pepper flakes (if using), sugar, and tomato paste. Season with salt and pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook uncovered for 30–40 minutes, stirring occasionally, until thickened and chunky. Stir in fresh basil leaves just before serving for a bright, fresh flavor. Serve with pasta, meatballs, or as a dipping sauce for breadsticks. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 120 kcal per serving (1/2 cup) | Servings: 6 servings #chunkymarinara #homemadetomatosauce #italiansauce #pastasauce #comfortfood #easyitalianrecipes #tomatorecipes #italianflavors #rusticsauce #healthyitalian #vegetarianrecipes #italiancomfortfood #slowcooksauce #marinarasauce #italianhomemade #saucelovers #tomatolove #pastaenthusiast #classicitalian #italianfamilymeals Whip up this rustic Chunky Marinara Sauce that’s bursting with fresh herbs and tomato goodness. Perfect for your favorite pasta night!

Crispy Chicken Parmesan Golden-Crusted Chicken Parmesan with Marinara and Melted Mozzarella Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1 cup all-purpose flour 2 large eggs 1 tablespoon water 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning 1/2 teaspoon garlic powder 1/4 cup olive oil 1 ½ cups marinara sauce 1 cup shredded mozzarella cheese Fresh basil, for garnish Cooked spaghetti or pasta, to serve Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Set up a dredging station: place flour in one bowl; whisk eggs with water in a second bowl; mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder in a third. Dredge each chicken breast in flour, dip into egg wash, and coat thoroughly in breadcrumb mixture. Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3–4 minutes per side, or until golden brown and crispy. Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece and top with shredded mozzarella. Bake in the preheated oven for 10–12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temp of 165°F (74°C). Garnish with fresh basil and serve hot with your favorite pasta. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparmesan #crispychicken #italianclassic #cheesychicken #bakedchicken #parmesanchicken #chickendinnerideas #familydinner #easyitalianrecipes #comfortfoodfavorites #homemadegoodness #pastaandchicken #crispybake #mozzarellacheese #goldencrust #classicitalian #breadedchicken #marinaramagic #onepanmeal #cozymains Craving a classic? This Crispy Chicken Parmesan has a golden crust, rich marinara, and melty mozzarella. Every bite = comfort heaven!

Tuscan Chicken Soup Hearty Tuscan-Inspired Chicken and Vegetable Soup Ingredients: 1 lb (450g) boneless, skinless chicken breasts 1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 3 carrots, sliced 3 celery stalks, sliced 1 zucchini, diced 1 (14 oz) can diced tomatoes 6 cups chicken broth 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes (optional) 2 cups fresh spinach, chopped 1/2 cup small pasta (like ditalini or elbow macaroni) Salt and pepper to taste Fresh parsley, chopped for garnish Grated Parmesan cheese for serving Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent and fragrant, about 3-4 minutes. Add carrots, celery, and zucchini; cook for another 5 minutes until slightly softened. Pour in chicken broth and diced tomatoes. Stir in oregano, thyme, red pepper flakes, salt, and pepper. Add chicken breasts whole to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes or until chicken is cooked through. Remove chicken, shred it with two forks, then return shredded chicken to the pot. Stir in pasta and cook until tender, about 8-10 minutes. Add chopped spinach and cook for another 2 minutes until wilted. Serve hot, garnished with fresh parsley and Parmesan cheese. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 280 kcal per serving | Servings: 6 #tuscansoup #chickensouprecipe #italiancomfortfood #heartymeals #homemadesoup #vegetablepacked #easyitalianrecipes #souprecipes #chickenandpasta #winterwarmer #healthysoup #italianflavors #weeknightdinner #mealprepideas #souplovers #spinachrecipes #comfortfood #slowcookedflavor #homemadehealing #delicioussoups Cozy up with a bowl of Tuscan Chicken Soup! 🍲 Hearty veggies, tender chicken, and a touch of Italian herbs make this the ultimate comfort food. 🍅🍗🌿