Authentic Herb and Olive Oil Infused Italian Capri Sauce Recipe

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Ingredients:

• 1 Tbsp. olive oil
• 2 cups mushrooms, sliced
• 2 cups fresh asparagus pieces (trim spears and cut into bite-sized pieces)
• 2 cups sun-dried tomatoes, diced
• 1 Tbsp. fresh minced garlic
• 1/2 tsp. black pepper
• 1 Tbsp. Italian seasoning
• 2 cups fresh spinach (packed tight)
• 1 bay leaf
• 1 tsp. chicken base
• 2 1/4 cups water (divided use)
• 1 Tbsp. corn starch
• 1 (14 oz.) can artichoke hearts (water packed), drained and quartered

Directions:

1. Heat olive oil in large saute pan. Add mushrooms, asparagus and tomatoes, and saute for approximately 3 minutes.
2. Add garlic, pepper, Italian seasoning and 2 cups water and continue to cook for an additional 3- to 5 minutes.
3. In a small bowl, mix corn starch with remaining 1/4 cup water.
4. Add cornstarch mixture to vegetable and water mixture and stir well. Add bay leaf and artichoke hearts and simmer until thickened into a nice sauce.
5. When ready to serve, remove bay leaf and adjust seasonings to taste.

Note:
Capri sauce tastes wonderful on top of grilled chicken breasts. We like to serve this meal with quinoa, and roasted asparagus and red bell pepper.

Nutritional Analysis (serves six):
Calories: 122            
Sodium: 700 mg        
Fat: 3 g            
Fiber: 6 g        
Saturated Fat: 1 g                 
Carbohydrates: 22 g    
Protein: 5 g                
Cholesterol: 0 mg

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services