I don't know anyone that does not love a nice big bowl of spaghetti every once and a while. When I make spaghetti sauce I use different types of meat each time; Ground bison, organic grass fed ground beef or organic ground chicken. I also like to change up the type of noodles that I use. I really like to use quinoa noodles and soba noodles but I also love rice noodles and plain old semolina noodles too.
454g organic ground chicken
739ml jar of red wine tomato sauce (Simply Natural brand)
398ml can diced tomatoes (BPA free)
1/2 cup white onion (diced small)
2 cloves garlic (minced)
3/4 cup sweet potato (large cube)
1/4 cup celery (diced small)
1/4 cup carrots (diced small)
1 tablespoon maple syrup
3/4 teaspoon cinnamon
1 bay leaf
1 tsp oregano
1 1/2 teaspoon chili flakes
1 tablespoon extra virgin olive oil +2 tablespoons for finished sauce
Note- Omit the maple syrup for a more low carb sauce.
Chop all of your ingredients according to specified size above.
Heat your large pot on medium heat and add 1 TBSP extra virgin olive oil.
Once the pan is at medium heat add your ground chicken and brown until cooked.
Add your carrots, celery, onion and garlic and cook for another 4-5 minutes.
Season with a little salt and pepper.
Add your sweet potatoes, red wine tomato sauce, diced tomatoes, maple syrup, herbs and spices.
Cover and simmer for 30 minutes, remove lid and simmer for another 25 minutes.
Remove from the stove, at this point you are going to use a potato masher to mash the soft sweet potato into the spaghetti sauce. You do not have to take the sweet potato pieces out of the pot to do this. Just mash them into the sauce, finish your sauce with 2 tablespoons of extra virgin olive oil.
Cook Outside the Box
Add about 1 1/2 cups of kidney beans to this chicken spaghetti sauce and make a quick chicken chili out of the original recipe. Top your new chili dish with fresh lime juice, avocado and cilantro. Voila!