Chunky Chicken Vegetable Sauce

This dinner was quick. The sauce was done by the time the pasta was done. 

 

Ingredients

Sauce:

1 onion chopped 

2 celery stalks chopped

2 T. coconut oil

2 zucchini, julienned and salted

1 box sliced crimini mushrooms

3 T. butter

2 boneless skinless chicken breasts, chopped in 1" pieces

1 T. coconut oil 

spices to taste ~ 

1/8 t. powdered white pepper,

1/8 t. thyme, 

1/8 t. oregano, 

1/8 t. cayenne, 

1/4 t. California chili, 

1/4 t. salt to taste

1/4 c. frozen peas

1 8 oz. can tomato sauce

1 c. bone broth

 

Pasta:

1 box spaghetti 

2 Qts. water

Salt and olive oil

1/2 c. fresh parsley chopped

1 T. olive oil 

Directions

Set water on stove to boil.  Chop onion, celery, saute with coconut oil in 10" cast iron skillet 3 min. While sautéing, julienne zucchini, salt and set aside. Chop mushrooms.  Place onion celery mixture in bowl, set aside.  Sauté mushrooms in butter 5 min. Chop chicken. Set mushrooms aside in onion celery bowl mixture. Sauté chicken in coconut oil, brown on all sides. Add spices into chicken and heat through. By this time the pasta water should be boiling. Add salt and oil to water. Add pasta to pot and stir to keep pasta separated, 1 - 2 min. Add all remaining sauce ingredients and half of the parsley and stir well. Simmer on low. When pasta is done, drain, toss with remaining fresh parsley and olive oil. Serve immediately.