The chicken spaghetti you don’t know

photo 4I am part of a produce co-op and sometimes I can’t keep up with it so tonight I took a different spin on chicken spaghetti.  I’m trying to use what we have.

The prep time is about 15 months (chop chicken and vegetables).  You can eat immediately, but it is better if you can give it some simmer time, maybe half an hour.  I prepared it, mixed it all together, brought it to a simmer, covered the pot and then turned off the stove.  We went to soccer practice and then when we got home it was ready to go.  Voila!

The ingredients:

  • 1 lb chicken
  • 2 zucchini
  • 1 bunch broccoli (go easy on the broccoli)
  • 1/4 onion
  • olive oil
  • butter
  • Jane’s Krazy Salt (or any season all salt)
  • Pepper
  • Garlic Powder
  • Oregano
  • 1/2 – 3/4 jar of Spaghetti Sauce of your liking
  • 1/2 jar Arrabbiata Sauce (this is a little spicy so adds a nice flavor)

photo 1           photo 2

Saute the chicken in olive oil and season with season salt, pepper, oregano and garlic power. In a separate skillet saute the onion, zucchini and broccoli with 1/4 TBSP Butter, olive oil and seasonings mentioned above.  Once the chicken is fully cooked and the vegetables are tender (not mush) combine the two and add your sauce.  If time permits simmer on low for half an hour.

This meal would also be great with mushrooms.

Serve over any pasta.  My pasta of choice is angel hair.  And you can’t go wrong with a supporting side of garlic bread.

This meal is kid friendly.  My kiddos are both under the age of four and they willingly ate it.



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