Tuesday, May 18, 2010

Baked Italian Chicken with "Pasta"


The Final Product


Without Sauce


Before cooking

This may be our favorite paleo meal yet.

2 lbs. chicken breasts
3 Tbsp. Canola oil
1 Tbsp. Olive oil
1/3 c. water
3 tomatoes cut into large chunks
1 yellow onion, sliced
1 c. sliced mushrooms
3 celery stalks, cut down lengthwise, then in 1 inch strips
1/2 zucchini, cut lengthwise, then coined
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
3 garlic cloves, minced
1 spaghetti squash

Preheat oven to 400 degrees. In a 9X13" pan, pour in oil and water. Add spices and chicken breasts (raw). Add veggies around and on top of chicken. Place spaghetti squash in oven. Cover 9X13" pan with tin foil. Bake chicken and spaghetti squash for about an hour or until both are done.

Either make your own sauce, or try mine:
1 28 oz. can tomato puree
2 garlic cloves, minced
1/2 tsp. red pepper
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper

Bring to a boil in a small saucepan. When spaghetti squash and chicken mixture are done, remove from oven and prepare squash. Serve chicken and veggies on a bed of spaghetti squash with sauce on top. MMMMMmmmm!

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