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.

INGREDIENTS

****

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

INSTRUCTIONS

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.