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Marinara sauce: More than just spaghetti

I may be a coupon shopper, but I'm also picky. Not just about brand but also about whether the item is on sale. That means I hold onto a coupon until the item comes on sale. When it does, I'm nearly guaranteed a bargain. Take marinara sauce (aka spaghetti sauce), for example: A 24-ounce jar that retails for $3.29 goes on sale, two for $4. I've been harboring a 75-cent coupon for that particular brand, like Classico or Ragu. I buy one jar for $2; the store doubles my 75-cent coupon, subtracting $1.50, with a final net price of just 50 cents. Not bad! Actually, this kind of sale happens all the time, resulting in a lot of spaghetti sauce in my grocery stockpile. So, what to do with all the sauce? Spaghetti with Marinara Sauce is always an option, but that gets old. If you've got plenty of sauce on hand (as I always do) consider these other options.

QUICK AND EASY CHICKEN CACCIATORE

2 teaspoons olive oil
4 boneless, skinless chicken-breast halves
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 small yellow or green bell pepper, cut into thin strips 2 cups sliced fresh mushrooms
1/2 cup dry red wine
1-1/2 cups marinara sauce
2 tablespoons chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat; add chicken. Sprinkle 1/2 teaspoon salt and pepper over chicken; cook 4 minutes per side. Transfer chicken to a plate; set aside. Combine bell pepper and mushrooms in skillet over medium heat. Sprinkle with 1/4 teaspoon salt; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes. Stir in sauce; heat through. Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through. Top with parsley.

Yields: 4 delicious servings.