Spicy Chicken Marinara With Summer Squash

• (28 ounce) can crushed tomatoes↗1 1
• water↗6 ounces

  6

• garlic cloves↗2

  2

• tomato paste↗1 1⁄2 tablespoons

  1 1⁄2

• dried basil↗1 teaspoon

  1

• boneless skinless chicken breast↗1⁄2 lb

  1⁄2

• olive oil↗1 tablespoon

  1

• salt and pepper
• large yellow onion, sliced (optional)↗1⁄2 teaspoon

  1⁄2

• yellow squash, halved & thinly sliced↗1⁄2 cup

  1⁄2

• parmesan cheese (optional)↗
• crushed red pepper flakes (optional)↗1⁄2 teaspoon

  1⁄2

• pasta (spaghetti, angel hair, penne, etc)↗16 ounces

  16

• parmesan cheese (optional) or 1/4 cup asiago cheese (optional)↗1⁄4 cup

  1⁄4

Step-by-step instructions

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!