Now you can make a clean sauce for whole wheat pasta and chicken, using cherry tomatoes and bell peppers. This is a good recipe for a crowd; because it serves eight people and can be easily doubled as needed.
2 tablespoons coconut oil
2 medium bell peppers, chopped
1 pound cherry tomatoes, cut in half
2 pounds boneless chicken breasts, thinly sliced
2 ½ cups hot chicken stock (See recipe, Chapter 9.)
2 cups Kalamata olives, pitted
1 ¼ teaspoons sea salt
¼ teaspoon ground black pepper
2 bay leaves
1 2 ounces whole wheat spaghetti
¼ cup chopped fresh basil
1. Warm a dutch oven over medium heat and add the coconut oil to melt. Add the peppers and saute for about four minutes
2. Place the tomatoes in a large bowl and add the cooked peppers. Set aside.
3. Add the chicken to the dutch oven and cook over high heat for five to seven minutes or until the meat is cooked through.
4. Add the chicken stock, olives, salt, pepper, and bay leaves. Stir.
5. Grasp the spaghetti in bunches and snap the strands into two or three pieces adding these to the dutch oven. Stir, cover, and cook for 10 minutes. Remove the lid, stir again, and check the spaghetti to see if it is al dente. Cover and cook for five more minutes.
6. Turn off the heat, add the peppers and tomatoes, and stir together well. Add the basil and serve.