So this Paleo/Whole30 thing?
Um, how else am I supposed to eat sauce now?
I LOVE pasta sauce.
Marinara. Bolognese. All of it.
Truthfully, I have always liked it one million times more than the pasta it’s supposed to blanket. (I know – what kind of lousy Italian am I?) But lately I have been hankering for a warm bowl of sauce covered pasta! Or so I thought.
Yes. I mean it! I ate it Sunday night for dinner, and then again for lunch yesterday.
That good, and just what I have have been needing the past few days.
I’ve been trying to … organize my life lately (again), and my Type A personality sometimes makes that a bit more stressful than really necessary. You know what I mean, right? Well this meal did just about the same job as a plate of rigatoni or chicken parm in my life.
Soothing and satisfying.
Now if that magic sauce could also make me less of a hot mess and invite some sunshine to grace D.C., we’d be in business.
Simmered Chicken with Butternut Squash and Red Peppers
- 2 large boneless, skinless chicken breasts (approx. 1-1.25 lbs)
- 1 medium red pepper, sliced into large pieces
- 1.5 lb butternut squash, chopped into cubes
- 2 cups pasta sauce
- garlic powder
- salt and pepper, to taste
1. Spray a medium sized skillet with nonstick spray and saute chicken until white all the way through. Set aside in a separate bowl. In the same skillet, begin to saute butternut squash on medium-low heat.
2. When butternut squash begins to soften a bit, add red pepper (approximately 10 minutes). Season with a couple hearty shakes of garlic powder, as well as salt and pepper. Saute for about ten minutes, or until red pepper has softened and you can just about slice the butternut squash pieces with a fork (should take some effort but not be too hard). Add pasta sauce.
3. Bring sauce to a boil and let boil for 10 minutes. Lower heat and add chicken. Add additional salt and pepper if needed. Cook further until chicken is warmed.