|(I'm kind of depressed about how crappy these food pictures are, but I pretty much only cook in the evening during the week, so there is not natural light to work with. Any easy tips?)|
This was another recipe that helped us make it through week 3 without even feeling like we were eating detox food. I am beginning to see how this could be an 80/20 (80% eating like this, 20% eating whatever) lifestyle after the official 4-weeks is over. Here's the recipe!
Brown-Rice Spinach Spaghetti with Chicken & Spicy Tomato Sauce with Capers
3 Tbsp olive oil
1 tsp or more red pepper flakes
1/2 yellow or white onion, diced
2-3 cloves garlic, finely chopped
1 tsp salt
1 can of diced tomatoes
1 small can of tomato sauce
1-2 Tbsp capers
shredded rotisserie chicken breast meat
brown rice spaghetti
Get water boiling to cook spaghetti according to package directions. Meanwhile heat olive oil in a sauce pan. Add red repper flakes, onions, and garlic to the oil. Cook until the vegetables are translucent and soft. Stir in tomatoes and tomato sauce. Bring the sauce to a boil and then turn it down to a simmer. Reduce until it is the thickness you would like. Add the capers and chicken. When the pasta is aldente, transfer it directly from the pot to the sauce with a slotted pasta spoon. Turn off heat and toss until everything is incorporates. Serve immediately and enjoy!
I think this sauce would also work well with seafood. Olives would be a nice touch as well, but Keith hates them :)