Ingredients:
2 to 3 boneless skinless chicken breast
Salt, pepper, garlic and onion powder
1 small onion
4 to 5 pieces of garlic
4 tablespoons of tomato paste
1 28 ounce can of crushed tomatoes
1 28 ounce can of Muir fire roasted crushed tomatoes
2 teaspoons of crushed red pepper
4 bay leaves
Mrs. Leepers Corn Spaghetti (this if my personal favorite gluten free pasta)
Directions:
Heat olive oil in a large skillet and then cook the chicken seasoned with salt, pepper, garlic and onion powder for about 6 to 7 on each side. (I usually cut all the breasts into halves)
Remove the chicken and saute the onion and garlic. Then add the tomato paste, and finally, the 2 cans of tomatoes with the red pepper and bay leaves. Add the chicken back in and saute for at least 25 minutes.
NOTE: When cooking Mrs. Leepers Corn Spaghetti, and any gluten free pasta for that matter, you need to be sure and take it off before it gets too soft. I usually take it off just past al dente. Gluten free pasta can become a soggy mess if it cooks for too long.
Enjoy and be ready for some SPICE!!!
