I love when an idea comes together. Don't get me wrong, I am a planner - but sometimes, when menu planning, the general idea is there but it takes some trial and error in the kitchen to actually develop the recipe. That's what happened with this dish - minus the error (thank goodness).
To be honest, that's what's happening with my life right now - I feel like a lot of things are coming together through trial and error. I suppose everything in life, for the most part, works that way. You just cross your fingers that the outcome is favorable - or in this case, delicious.
Then I began making my sauce:
1 onion, chopped
1 clove garlic, minced
3 T EVOO
1 package organic chicken tenders
1 t dried oregano
1/2 c dry red wine
1 can crushed organic tomatoes
1 t coconut palm sugar
2 T capers
salt and pepper
Start by heating the EVOO over medium heat, add your onions and garlic. Make sure the temperature isn't too hot - you don't want to burn the garlic. Season with salt, pepper and oregano, and let cook for 5 minutes until the onions start to sweat. Add the chicken tenders to the pan and let them brown. Flip the chicken pieces, and continue to let the onions carmelize. You should have a nice brown color on them.
Serve over the spaghetti squash and sprinkle with parmesan cheese (optional).