EZ Healthy Chicken Caccitore

2 chicken breasts, skin removed
2 chicken thighs, skin removed
1 jar Ragu spaghetti sauce, plain or garden veg
1 bell pepper, any color (green will have the
most flavor but are usually cheaper)
1 cup fresh mushroom slices or pieces
1 garlic clove, peeled - fresh or frozen
1/4 large onion, white or yellow
2 medium spaghetti squash*
*you can substitute whole wheat pasta or
rainbow fettucine (calculate 210 - 230
calories per serving rather than 80)
1 tsp safflower oil - to brown chicken

Place 1 tsp oil in deep frying pan and heat. Then add all the chicken pieces and brown, turning as needed. While chicken is browning, wash and cut veggies - except for squash - into small pieces; peel and smash garlic. When chicken has browned, add sauce and the chopped vegetables. Cover pan and simmer on low heat approximately 40 minutes turning the chicken and stirring so it doesn't stick. Meantime, cut both spaghetti squash in half lengthwise, cover with plastic wrap, and microwave each for 20 minutes. Carefully peel back wrap and using fork tines, run down length of squash until all the "spaghetti" strings are removed. Place 1 cup on each plate, and spoon sauce and one piece of chicken - dark or light as preferred - on top. A sprinkle of parmesean cheese adds only 5 calories and smells good! If you're in a hurry or dom't have the veggies on hand, I've made this using just the jarred sauce - some types already have vegetables added but calorie count can be up to 130 for 1/2 cup serving rather than 80 here. I use 1.5 servings to coat both the chicken and the squash. This recipe serves four. So easy my husband made this following the directions I left on his voice mail one night when I had a meeting run late after work.

Number of Servings: 4

Recipe submitted by SparkPeople user KOALA_BEAR.