– gluten-free spaghetti noodles – marinara sauce – tomatoes - heirloom or large sweet ones – zucchini – yellow squash – white onion – cooked chicken breasts - diced and chopped – olive oil – pink salt – black pepper – fresh basil
Prep and grill the vegetables first. Or roast them in the oven.
Make the spaghetti – Cook the pasta according to package directions. Chop the prepared cooked chicken, cooked zucchini, yellow squash and onion and set aside. Dice the tomatoes and set aside as well.
– When the pasta is finished cooking, remove from the heat, drain the water and rinse with ice cold water to prevent further cooking. Transfer the cooked noodles back to the drained pot and add the marinara sauce. Mix well and heat on low heat.
– Add the cooked and chopped chicken, vegetables and freshly diced tomatoes to the pasta. Mix well and cook until heated through. Serve garnished with fresh basil. o Make this a 30 minute dinner: Roast or grill the vegetables in advance. Then they are ready to chop and quickly heat with the pasta.