4 chicken breast halves (about 2 pounds), skinned 2 cups hot cooked spaghetti squash 1 small onion, chopped 1/4 cup water 1 cup choppped tomatoes 1/2 cup tomatoe puree (SCD legal only) 1 teaspoon dried whole oregano 1/2 teaspoon garlic powder 1/8 teaspoon pepper
Instructions
1. Combine onion and water in a 10-inch skillet; cover and cook over medium heat 3-4 minutes or until onion is tender.
2. Stir in tomatoes, tomato puree, and seasonings.
3. Cover, reduce heat, and simmer 10 minutes.
4. Add chicken to skillet; spoon tomato mixture over chicken.
5. Cover and simmer 30 minutes; uncover and simmer an additional 15 minutes.
6. Serve over spaghetti squash.
