| 4 x Skinless, boneless chicken breast halves (about 2 pounds) Salt and pepper |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 3 Tbsp. Extra virgin olive oil |
3 tbsp |
$5.99 per 16 fluid ounces
|
$0.56 |
| 1 med Onion, minced |
1 onion |
$0.79 per pound
|
$0.19 |
| 2 x Garlic cloves, chopped |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 1/4 lb Mushrooms, halved |
1/4 lb |
$3.69 per 8 ounces
|
$1.84 |
| 1/2 lb Butternut squash, peeled and cut into 1/2-inch cubes |
1/2 lb |
$1.49 per pound
|
$0.74 |
| 1 sm Jar roasted red peppers, liquid removed and cut into 1/4-inch strips |
1 jar |
$2.19 per pound
|
$0.57 |
| 1 can (14 1/2 ounce) peeled tomatoes, liquid removed, minced and juices reserved |
14 1/2 fl oz |
$2.19 per 28 ounces
|
$0.52 |
| 1 1/2 c. Marinara sauce, homemade or possibly store bought |
1 1/2 cup |
n/a
|
|
| 1 Tbsp. Tomato paste |
1 tbsp |
$1.29 per 6 ounces
|
$0.12 |
| 1 Tbsp. Red wine vinegar |
1 tbsp |
$3.39 per 12 fluid ounces
|
$0.14 |
| 2 tsp Freshly minced oregano |
2 tsp |
$3.89 per 3/4 ounces
|
$0.37 |
| Total Recipe |
$5.59 |
Suggestions?