I’m not very good about make-ahead meals. Even though I know they aren’t, they just sort of feel like leftovers to me and I kind of feel robbed of my therapeutic time in the kitchen at the end of the day, but sometimes it is absolutely inevitable (and quite convenient) to have dinner ready in the fridge or crock pot once you get home with only the simple task of heating it up. The week of our move last month was cuh-ray-z and with literally nothing left in the kitchen, I had to make a few meals ahead of time, so that I could get everything packed and have time to focus on the final “stuff” before loading up and heading south to Nashville once and for all.
I shared the red wine sauce at Christmas with my Lasagna with Homemade Red Wine Sauce, so it was super easy to reference that recipe for this dish. It is hard to believe that I now have so many recipes chronicled here on the blog that I actually can “reference” them. Kinda cool…….anyway, the red wine sauce is TO DIE FOR and I had some chicken that needed to be cooked, so rather than use the traditional ground meat for my spaghetti, I baked the chicken in the oven for and tossed it in. And I guess now it goes without saying that this is an excellent “make-ahead” dish that can easily be reheated on the stove in a large saucepan. With the longer days of Summer and all the fun things to do in Nashville, perhaps I should get on board with meal planning and make-ahead meals……new challenge? Maybe……
- 1 sweet onion, chopped
- 4 garlic cloves, minced
- 1 (28oz) jar stewed tomatoes (I used a jar from Howell Farms from the Nashville Farmer's Market)
- 1 cup full-bodied red wine (e.g. Merlot or Cabernet Sauvignon)
- 1 (6 oz) can tomato paste
- 1/4 cup fresh basil, chopped (can use dried just use 1/3 amount)
- 1 1/2 tablespoons fresh oregano, chopped (can use dried just use 1/3 amount)
- 1 1/2 tablespoons fresh thyme, chopped (can use dried just use 1/3 amount)
- Kosher salt & pepper to taste
- 1 lb boneless, skinless chicken tenders
- 1 teaspoon olive oil
- 2 teaspoons dried Italian seasoning
- salt & pepper
- 1 lb whole wheat spaghetti, cooked al dente according to directions on box
- Heat 1 tablespoon of olive oil in a saute pan over medium high heat, brown ground turkey and Italian sausage. Set aside. Add a small amount of oil to the pan and saute garlic and onion until tender. Add tomatoes, tomato paste and wine. Bring to a boil over medium heat. Using a potato masher or fork, slightly mash large chunks of tomato until smooth.
- Reduce heat to low and add baked chicken and fresh herbs. Simmer for 1 hour.
- Brush all sides of chicken with olive oil. Cover with Italian seasoning. Season with salt & pepper.
- In a 350 degree F oven, place chicken tenders on a cast iron grill pan and cook until internal temperature reaches 165 degrees F about 15-20 minutes, turning a couple of times for even cooking. Let cool and cut into pieces. Add to Red Wine Sauce and serve over al dente spaghetti noodles.
If you love this recipe, here are few more tasty ones to try!
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