The men of your family will love this dish, the best of both worlds — spaghetti sauce and chicken! If desired, serve with hot cooked brown rice pasta (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan). We enjoy ours paired with a side salad.
Makes 4 Servings
1/2 of a medium head cabbage, cut into wedges
1 onion, sliced
1 cup button mushrooms, wiped clean and sliced
1 Tbsp arrowroot powder
1/4 cup iced cold water
2 1/2lbs chicken pieces (breast halves, thigh, drumsticks), raw and skinned
2 cups organic spaghetti sauce
1/2 cup organic vegetable stock (sodium free)
2 cloves garlic, diced
1 tsp ground basil
1 tsp ground oregano
Sea salt and fresh pepper (to taste)
Raw Parmesan cheese (to taste)
2.) Place chicken pieces on vegetables. Sprinkle in seasonings (basil, oregano, sea salt, pepper). Pour spaghetti sauce and vegetable stock over chicken.
3.) Cover and cook on Low heat for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Plate and sprinkle with Parmesan cheese just before serving.