3 Tbsp BBF Virgin Organic Coconut OIl
3 Cloves garlic, minced
1 1/2 tsp dried basil
1 small onion, sliced
1 small zucchini
1 small yellow squash
2 roma tomatoes
1 lb boneless, skinless chicken breasts
To taste Salt and Pepper
1 pkg spagetti
1/3 Cup grated parmesan cheese
1. Heat coconut oil in a large skillet. Cut chicken into pieces and add to oil. Salt & Pepper to taste. When chicken is cooked through, remove from skillet and set aside.
2. Wipe skillet clean with a paper towel and add a little more coconut oil. When oil is hot again, add garlic, onion, squash and zucchini. Sauté vegetables until they become bright and tender.
3. Return chicken to skillet along with diced tomatoes. Stir in basil and salt & pepper. Add cooked spaghetti to skillet. Toss until well combined. Grate parmesan cheese on the dish. Serve immediately.