It’s a cheesy name, I know. But all I could think of while I was making it was this MAY be intended as a spaghetti sauce… but you don’t even need the spaghetti to eat it. It’s sort of like, “Would you like some spaghetti with your sauce?”
Why yes… yes I would. Gluten free spaghetti that is ;)
Big Boy Spaghetti Sauce
1/4 cup canola oil
3 drops of lemon juice
1 large green onion, chopped (foliage and all – just no roots)
1 chicken breast, cut into thin strips (optional)
7 baby bella mushrooms, sliced
2 springs fresh oregano (no stems)
3 larges leaves of red lettuce
1 handful of fresh spinach leaves
1/2 cup chickpea’s, precooked
3/4 cup tomato sauce
1 tsp crushed parsley
1 tsp crushed sweet basil leaves
1 tsp onion powder
1 tsp salt
Optional: Gluten Free Pasta or Spaghetti
It’s a pretty simple dish really. Start by putting the oil and lemon juice in a large skillet or wok; I LOVE my wok. It’s perfect for a messy cook :). Put it to medium high heat and as it warms up, chop the green onion, chicken, and mushrooms to add the pan as soon as they’re cut. De-leaf the oregano sprigs and throw up the stems. Add the leaves to the wok. I took the three large red lettuce leaves and simply ripped them up with my hands (after it was properly washed of course). The spinach I added as it was.
Then add the chickpea’s, tomato sauce, parsley, sweet basil, onion powder, and salt. Cook all together until the chicken is cooked through (about 15 minutes in total).
Have some gluten free pasta all ready cooked and serve immediately. (But seriously, you don’t need the pasta :))
This recipe is linked to Pennywise Platter, Food on Friday, The Grocery Cart Challenge Recipe Swap, Mom Trends Recipe Roundup, Fight Back Friday, Food Friday, Friday Favorites, and Foodie Friday Fix – Chickpeas.