Have you ever noticed that sometimes the best meals are the ones where you just put together what you have and don’t follow a recipe? This was one of those meals for us. I’m still getting zucchini from my plant that I thought was done producing weeks ago. I also have lots of tomatoes. Therefore, I’ve been using those two vegetables in quite a few dinners. Here’s what I did.
Cook a 12 oz. package of gluten free spaghetti noodles. I used Tinkyada brown rice spaghetti. It was very starch so I rinsed it and added a little olive oil after it cooked.
In a skillet heat a couple tablespoons of olive oil and sauté the following:
- chopped onion
- sliced zucchini
- chopped tomato
- minced garlic
- leftover grilled chicken, cut
- leftover pizza or spaghetti sauce (or omit)
I had about 6 oz. of pizza sauce that needed to be used so I just threw it in. When the veggies are cooked to your liking, and the meat is heated through, serve over spaghetti noodles. My kids really enjoyed this meal.