Sooooo who else has about a megaton of leftover chicken in the fridge? Where does this sh*t come from??
Oh, well…if you must know Ross and I went all Game of Thrones and had roast capon on Sunday night. It’s basically a really big, really rich chicken. Then Ross left town for work. And I had the mangled carcass just…staring at me for DAYS.
Oh, yeah. There was also the tray of chicken thighs I cooked up for lunches last week…I had one and then discovered this meal. Chicken is utterly useless in my life right now.
I’ve never been the biggest fan of chicken. I mean, you can do some pretty fun stuff with it, but I hate it on its own and if you want to make it all fun and stuff, it just takes work. And frankly I’m just not in the mood.
Originally I had wanted to use some Italian sausage in this meal (got a lot of that hanging around, too…oops) but I was in a charitable mood and decided to give all my extra chicken another chance at tastiness. Man-oh-man. This was not only an effective use of leftovers, it was a chicken dance in my mouth, y’all.
1 Large Spaghetti Squash, roasted and cooled
28 oz Tomato Sauce, canned or home-made
1 c Canned Coconut Milk
1 t Garlic Powder
Salt and Pepper to taste
1 c Fresh Packed Basil, finely chopped
2 lbs Cooked Chicken, shredded
Heat a pot over medium-high heat. Add the tomato sauce, coconut milk, seasoning, and basil. Bring to a boil, then reduce heat to a simmer. Add the chicken. Let simmer for 15 minutes.
De-seed the spaghetti squash and fork out the strands into a serving bowl. Pour the hot sauce on top and toss to coat.