Ying and Yang Layered Pesto Dinner

For Sauce:

1 tablespoon olive oil

1 large onion chopped

1 red bell pepper chopped

3 cloves garlic minced

1 28oz. can fire-roasted diced tomatoes

1/2 cup chardonnay

1/4 teaspoon crushed red pepper flakes (optional)

1 tablespoon Herbs de Provence

salt and black pepper to taste

Heat oil in pan. Add onion and saute until translucent. Add chopped red pepper. Saute until tender. Add garlic and saute an additional minute. Add tomatoes, wine, herbs de Provence, crushed red pepper, salt and black pepper. Bring to a boil. Reduce heat slightly and allow wine to reduce for approximately 15 minutes. Reduce heat to simmer and cook an additional 20 minutes.

Using a hand held mixer or blender, puree sauce. Return to pot to keep warm.

Purchase desired number of chicken breasts to serve.

Sprinkle salt, black pepper, and garlic powder over chicken breasts. Drizzle with a little olive oil. Place on grill and cook for 3-4 minutes on each side or until coked through. Remove from heat and top with pesto.

Meanwhile, cook quinoa according to package directions. Amount will depend upon how many you will be serving. Use package directions to determine serving size.

Cook a 10 oz bag of frozen spinach in a microwave safe covered dish for 3 minutes. Stir. Return to microwave and cook an additional 4 minutes.

Place a layer of quinoa on each plate. Add a layer of the sauce. Top the sauce with spinach. 

*For a vegetarian dish, top the spinach with pesto, and roasted pine nuts.

*For a non-vegetarian version, top the spinach with the pesto topped chicken.

Serve and enjoy!