This is a fast weeknight recipe. I try to keep these ingredients around as staples at my house, so I can always make this in a pinch.
I call it red chicken spaghetti because it is not the traditional chicken spaghetti that we think of with the yellow sauce.
The following serves 4. You will need:
8 Frozen, breaded chicken strips, cooked ( or plain chicken strips, if you prefer)
1 box spaghetti, cooked
15 oz can of tomato sauce
8 oz can of tomato paste
1 clove garlic, minced
Extra virgin olive oil
Pepper, to taste
Prepare the chicken and spaghetti according to the package directions.
In a small sauce pan, put a tablespoon of olive oil and the garlic. (If including onion, heat it with the garlic.) Heat on low to medium heat until garlic begins to smell about 3 minutes. Add the cans of tomato sauce and paste, plus about 1/8 teaspoon of pepper. Heat until warmed through. If adding basil, chiffonade or chop the basil and add to tomato mixture as it heats.
To peel the garlic, smash it with the side of a knife, then peel by hand.
The green part is the germ. It is fine to eat. So, chop it up with the rest of the clove of garlic.
To serve, place the desired amount of spaghetti in a shallow bowl. Spoon sauce over the spaghetti. Add two chicken strips on top. Grate Parmesan cheese over the top and serve.
Variations: Use the same basic recipe, but add your favorite veggies to the pasta sauce. Ideas include olives (green or black), artichoke hearts, mushrooms, onions, hearts of palm, basil, etc.
How is that for a fast, home cooked meal!
Bonus: Did you know that the knife placement at a place setting can be used to send a message to your guest? If the blade points inward (as in the photo) you are good. But if it points outward, it means they are cut out of the family. Let this be a reminder as you set your table…blades ALWAYS should point to the plate (inward).