Now, how about an efficient casserole dish that combines the best veges from the garden with the delicate bites of boneless, skinless chicken? I don’t want to sound like a heretic, but sometimes not following a recipe is a ton of fun and adventure. This lovely dinner can use just about any vegetable you have on hand. I started in my garden with the squash, tomatoes, bell peppers and poblanos peppers and added in store bought onions, mushrooms, garlic and tomato sauce. Below please find the recipe which can be prepared in a dash with a food processor and a bit longer if you need to prepare by hand. I can just see this wonderful fall casserole simmering on top of the wood burning stove in the middle of a winter white out! Enjoy!
Chicken fillets, 2 small packages
Fresh spinach leaves, one large container
2 medium green or yellow squash
One green bell pepper
Two poblanos peppers
Cherry tomatoes, one small container
Onions, two medium
Fresh chopped clove of garlic
Fresh mushrooms, one small package
One can of tomato sauce
Chicken or vegetable broth, 3 cups
Fresh Parmesan/Romano cheese
¼ teaspoon herbs de Provence
Sea salt and black pepper to taste
Cut chicken into bite size pieces and saute in grapeseed oil until browned and tender, set aside
In same heavy pan, add chopped onions, garlic, mushrooms and peppers and saute about 5 to 10 minutes.
Add in chopped tomatoes, chopped spinach, squash and chicken and cover with liquid broth.
Stir in tomato sauce. Add in herbs de Provence, sea salt and black pepper.
Sprinkle top with Parmesan cheese.
Cover and bake in 350 degree oven for 45 to 50 minutes.
Best served with brown rice and a salad.