I grew up in a Italian/French family. My dads side was Italian, my moms French. We mainly ate Italian food since that is what my Dad preferred to eat.
This is a heathy and quick spin off of my mom’s chicken cutlets and spaghetti. I first made this dish while babysitting my niece so my parents could go out of town. Trying to be the cool Aunt, I let her have her friends over. Basically it was me, my little one, my niece, and all her friends…I was out numbered and I needed something kid friendly, healthy, and super fast for dinner. The make-shift chicken cutlets and red sauce with “spaghetti” did the trick!
Heres what you need:
- Bell and Evans frozen chicken fingers (or you could use almond flour and spices to bread your own chicken strips)
- 1 Jar red sauce, I like Rao’s
- -Parmesan cheese, shredded
- 1 Spagetti Squash, cut in half, seeds taken out
- 3 Zucchini, chopped
- 1 Onion, chopped
- 2 Peppers, diced
- 2 Cloves of garlic, chopped
- -Herb de Provence
- -Salt and pepper
- Here’s what your do:
Chicken-Preheat oven to 400, cook chicken on a cookie sheet for 20 minutes, take out and add red sauce and cheese to the top of the chicken, bake 3 minutes longer until the cheese is melted.
Spaghetti Squash-Put spaghetti squash cut side up on a cookie sheet, flavor with a drizzle of EVOO, Salt and Pepper, Flip the squash over so the cut side (that you just seasoned) is face down on the cookie sheet, bake for 20 minutes, or until tender
Vegetables-Heat a nonstick skillet with EVOO over medium, add onion and garlic, cook till translucent, about 3 minutes. Add zucchini salt and pepper, cook until softened, about 5 minutes. Add Peppers and herb de provence, cook 5 more minutes until everything is tender.
Serve on a plate and enjoy!