Promise you, I am no saint when it comes to nutrition, but I do believe in using non-processed foods and whole ingredients as often as possible. Not necessarily because I am in picture perfect health, but because if this is the least that I do, hopefully it will erase a few years of party-hardy mentality and counteract some of the effects that stress may have on this body of mine. Another good thing in the short term is that I know that I feel better immediately after as opposed to eating in most restaurants. Notice that I say most. There are some restaurants that use wholesome ingredients and go light on the butter factor. Maybe I'll recommend a few of those in another post. And FYI, if the food is healthy but tastes like cardboard, it immediately gets a "Thumbs Down".
Taking it back to the balancing act of life, I LOVE to indulge in delicious food without regard to the caloric/fat content every once in awhile. I believe in splurging sometimes. Too much of anything is not good for the body and soul.
Now let's get onto the Chicken Spaghetti recipe.
Recipe Part 1: Chicken Spaghetti
Serves: 5 regular portions
Cooking Time: 1 hour (less is fine, but the longer you cook, the better the sauce)
Hardware: 2 (2-3 Quart) Large Pots, One for Sauce and One for Pasta
Make Ahead: This sauce can be made 2 days ahead and refrigerated. It can also be frozen for a couple of months and thawed out when ready to use.
2 Tblsp Olive Oil, plus a little for the pasta water
1 1/2 Tblsp Sugar
1 Onion, chopped finely (it blends into the sauce quicker if it is not in big chunks)
3 Cloves of garlic, crushed and minced
1/4 Cup Red Wine (or White wine or Chicken Broth) to deglaze pan
One 28oz. Can of Crushed Tomatoes
1 cup Chicken Broth (you can add more if you want to cook the sauce for over 45 minutes. The longer it cooks the better!)
One pack of 4 Split Chicken Breasts, Uncooked and Cut into bite sized pieces
1 1/2 Tsp Dried Basil, if you have the fresh stuff, go for it!
2 tsp Dried Oregano, again, if you have the fresh stuff, go for it!
1 1/4 Tsp Salt
2 Tblsp Tomato Paste
1 Box of Pasta ( I used Whole Grain Spaghetti Noodles, though regular pasta is fine)
Grated Parmesan Cheese ( I consider this mandatory, not optional, but suit yourself)
1) Add Olive Oil and heat over medium heat until warm. Add the Sugar and watch for it to carmelize. Once golden, add the onions and garlic and saute until the onions turn clear and soften a bit.