Spicy Chicken Marinara With Summer Squash

Ingredients

• 1 (28 ounce) can crushed tomatoes

• 6 ounces water
• 2 garlic cloves
• 1 1/2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 lb boneless skinless chicken breast
• 1 tablespoon olive oil
• salt and pepper
• 1/2 large yellow onion, sliced (optional)
• 1/2 cup yellow squash, halved & thinly sliced
• parmesan cheese (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 16 ounces pasta (spaghetti, angel hair, penne, etc)
• 1/4 cup parmesan cheese (optional) or asiago cheese (optional)

Directions

1. 1

   Sauté garlic in 1 Tbsp olive oil until lightly brown then set garlic aside.

2. 2

   Cut chicken into bite-size pieces. Cook chicken, and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.

3. 3

   Add tomato paste, cooked garlic and mix well.

4. 4

   Add crushed tomatoes, basil, pepper and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.

5. 5

   This is a good time to get ready for the pasta. Set a large pot of water up to boil the pasta in and set temp on high. You want the water to be boiling and it takes awhile.

6. 6

   During last fifteen minutes or so of cooking the marinara sauce, add the squash. At this start to cook pasta according to directions on package.

7. 7

   In large bowl, pour sauce over cooked pasta and mix well.

8. 8

   Sprinkle parmesan or asiago cheese on top and serve!