| 12 ounce skinless, boneless chicken thighs or possibly breast halves |
3 oz |
$2.75 per pound
|
$0.52 |
| 1 x 14-1/2-oz can tomatoes, cut up |
1 3/4 oz |
$2.19 per 28 ounces
|
$0.14 |
| 1/4 c. dry red wine or possibly chicken broth |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 2 Tbsp. tomato paste |
1 1/2 teaspoons |
$1.29 per 6 ounces
|
$0.06 |
| 2 Tbsp. balsamic vinegar or possibly red wine vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
| 1 Tbsp. cornstarch |
3/4 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 Tbsp. veg. oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 clv garlic, chopped |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 8 ounce fresh medium mushrooms, quartered (about 3 c.) |
2 oz |
$3.69 per 8 ounces
|
$0.92 |
| 1 sm onion, minced (1/3 c.) |
1/4 onion |
$0.79 per pound
|
$0.03 |
| 12 x pitted ripe olives, halved |
3 olives |
n/a
|
|
| 3 Tbsp. snipped parsley |
2 1/4 teaspoons |
$1.09 per cup
|
$0.05 |
| 8 ounce spaghetti or possibly other pasta, cooked and liquid removed Parsley sprigs (optional) |
2 oz |
$1.25 per pound
|
$0.16 |
| Total per Serving |
$2.19 |
| Total Recipe |
$8.75 |
Suggestions?