Eating, Working, and Living with Chronic Migraine

Chicken spaghetti sauce

Chicken spaghetti sauce

I make this sauce weekly. It’s easy to store and easy to eat. I usually freeze some of it too. I put it over gluten-free noodles or make spiral zucchini noodles (pictured)…so good! I think the best way to make sauce is by eyeballing the seasoning and adding flavors to taste, BUT I’ve measured out my ingredients and provided those here for your use.

What you need

Browned chicken:
2 lbs ground chicken
1 Tbsp grape seed oil
1 cup white onion, chopped
1 Tbsp and 1 tsp oregano
1 tsp and 1 tsp ground black pepper
1 tsp celery powder
1 tsp turmeric
1 tsp onion powder

Tomato sauce:
About 44 oz tomato sauce (I typically use one box Pomi strained tomatoes and one box Pomi tomato sauce)
1 tsp ground black pepper
1 Tbsp Italian seasoning mixture─marjoram, thyme, basil, rosemary, and oregano, one part each (I make a batch of this ahead of time to use on various dishes or you can get one premade at your local spice shop)

How you do it

In a large skillet, heat grape seed oil. Add onions, 1 Tbsp oregano, 1 tsp ground black pepper, and 1 tsp celery powder. Cook until onions are browned and tender.

Add ground chicken. Make sure the chicken is evenly distributed in the skillet. Sprinkle chicken with 1/2 tsp oregano, 1/2 tsp ground black pepper, 1/2 tsp turmeric, and 1/2 tsp onion powder or until chicken is covered.

Flip chicken and sprinkle the other side with the same─1/2 tsp oregano, 1/2 tsp ground black pepper, 1/2 tsp turmeric, and 1/2 tsp onion powder or until chicken is covered.

Brown chicken for about 7 minutes, until fully cooked (no longer pink).

Add tomato sauce. Mix in Italian seasonings and ground black pepper. Add additional seasoning to taste. For example, if you like spicier sauce, add in additional ground black pepper.

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