Spicy Chicken and Spaghetti Squash Skillet |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu. Ingredients:
1 small spaghetti squash, cooked by your favorite method and separated into strands (see how to cook spaghetti squash) |
2 tablespoons olive oil |
1/2 cup minced onion |
3 -4 cloves garlic, minced |
2 green onions, finely chopped |
12 ounces cooked chicken or 12 ounces cooked turkey |
2 cups canned crushed tomatoes |
1/4 cup dry red wine |
2 teaspoons capers |
2 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano |
1 teaspoon crushed red pepper flakes, to taste |
3 tablespoons italian parsley, finely chopped |
Directions:
1. Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
2. Add the chicken or turkey and cook for about 3-4 minutes.
3. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
4. Add remaining ingredients and simmer for another 5 minutes.
5. Pour sauce over heated spaghetti squash and serve.
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