Italian food is always a favorite, so it is wonderful when we can put a healthy twist on it!
This recipe comes from p.162 of my Cook 2 Flourish Cookbook, and it is gluten free, grain free and easy to prepare! It can also be made dairy free!
With the herb-infused olive oils from Heavenly, this recipe comes to a whole new level!
Enjoy the recipe below or view the quick recipe video demo here!!
2 entrée servings
2 Organic Chicken Breasts, cooked and chopped (baked or simmered for best flavor)
2 cups prepared marinara sauce (homemade or Costco/Aldi Organic without sugar)
½ Tablespoon Heavenly Tuscan Herb Olive Oil
4 cups spaghetti squash noodles, cooked
1/2-1 teaspoon Heavenly Rosemary Olive Oil for drizzling on the squash
4 roasted garlic cloves, chopped
4 fresh basil leaves, torn
10 black olives, sliced
2 (½ inch) slices fresh mozzarella cheese, diced, optional
1 Tablespoon grated OR shredded parmesan cheese, optional
Add the Tuscan Herb Olive oil to the marinara and stir well. In a Sauce pan, combine the chicken and the marinara sauce. Cover and simmer to heat through.
Warm the Spaghetti squash if needed, and divide the cooked spaghetti squash “noodles” on to two plates. Drizzle with the Rosemary Olive oil for extra flavor.
Add the roasted garlic, the torn basil leaves, olives, and fresh mozzarella cheese. Then pour the hot marinara sauce and chicken over the top. Sprinkle with parmesan cheese (if desired). Serve immediately.
Tip: Bake/roast the spaghetti squash and chicken, adding the garlic midway through!
I like to bake my spaghetti squash whole (poke it through to the middle once or twice) and cook at 375 degrees for 45-70 minutes, depending on the size.
*For dairy free, simply omit the cheese- it tastes quite good without it!