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Vegetable & Chicken Spaghetti

October 9, 2017

 

There are a hand full of dishes that all, well most, kids love and spaghetti is on that list.  Spaghetti is a great dish that parents can make to increase their child’s vegetable intake without a fight.  If your child won’t eat vegetables cooked and cubed, puree them and add them to a red sauce.  By golly, what is red sauce?  Pureed cooked tomatoes.  Since Helena was able to eat spaghetti I have added carrots, zucchini and squash to the sauce.  However, don’t put pressure on yourself to load your spaghetti with vegetables at first.  Like I tell my friends who are just starting to drink green smoothies, that swear they can taste the spinach, one leaf of spinach in a smoothie is better than no leaves.  So start small.  If you add one-half of a zucchini to the whole pot it’s still better than none at all. 

 

Go ahead, try adding vegetables to your spaghetti and let me know what you think.  If you really want to get clever remember that carrots are best disguised because of their color.  Wink, wink…

 

 

 

Here is what you need:

 

1 finely chopped onion

1 finely chopped green bell pepper

2 finely chopped garlic cloves

2 finely chopped stalks of celery

1 unpeeled zucchini chopped small ½” pieces

3 carrots chopped small ½” pieces

1 unpeeled yellow squash chopped small ½” pieces

3 organic chicken breasts

½ cup of vegetable broth

2 tbs of avocado oil

1 jar of organic red tomato sauce (your favorite spaghetti sauce in a jar)

Either a roasted spaghetti squash or prepared pasta

 

 

 

  1.  In the instant pot on sauté, add oil, onion, green bell pepper, garlic, celery and a pinch of salt.  Sauté for 10-15 minutes until vegetables begin to soften.

  2. Add the chicken browning it on both sides.

  3. Add broth and put the lid on the instant pot.  Set the pot to manual high for 25 minutes.  When the time is complete, let the steam release naturally.  After is it safe to remove the lid, do so. 

  4. Remove the chicken from the instant pot and shred. 

  5. Return the chicken to the instant pot and add zucchini, carrots, squash and red tomato sauce.  Mix ingredients. Place the lid back on the instant pot and set it to high manual for 15 additional minutes.

  6. When the instant pot is complete, let the steam release naturally.  After it is safe to remove the lid, do so. 

  7. Stir and serve over roasted spaghetti squash or prepared pasta. 

     

     

     

     

     

     

     

     

 

 

 

 

 

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 

 

Eat well, live well, be well savoring the precious present. 

click here to learn more about me

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