When John and I lived in Lexington he found a dish at a local restaurant that he loved. I decided I would try to replicate it so that we could enjoy it at home. After years of perfecting it I have come up with my own version. I call it Skilletini. It’s a healthy pasta dish that everyone I’ve made it for loves. Today I’m going to share my recipe.
Cooking is never exact. I found that out really quick when I was trying to write down my measurements. You can adjust the ingredients to your taste. You can also make smaller or larger portions. I make this meal for roughly two and half people. Here’s what you need:
8 oz spaghetti
1 small onion
1 bell pepper
1 tbs olive oil
14.5 oz can diced tomatoes
1.5 lbs cooked and diced chicken
7 oz Turkey Kielbasa
1 cup water
tsp minced garlic
tsp Italian seasoning
salt and pepper
First cook and cube the chicken. I usually just boil it for the sake of convenience. Slice up your onion and bell pepper while the chicken is cooking. Heat up the skillet over medium heat. Saute the veggies with the olive oil until tender. About 7 minutes. Remove from the skillet and set aside. Cube the Kielbasa. It’s already precooked and set aside.
In the same skillet add a cup of water and the spaghetti. The water will just be enough to cover the pasta. Boil it on medium high heat until tender, stirring frequently. About 6 minutes. Turn down the heat to medium and add the can of tomatoes to the skillet. Cook until most of the liquid is absorbed.
Turn the heat down to low. Add the chicken, Kielbasa, onion, bell pepper, garlic, Italian seasoning, salt, and pepper to the skillet. Toss all the ingredients together. I use tongs to make sure everything is thoroughly mixed. If the dish is pretty dry you can add a little more water. Cover and let simmer for about 10 minutes. This helps intensify the flavors.
To finish off the dish sprinkle on Parmesan cheese. Enjoy!
*You can also make this Paleo or Whole 30 approved by substituting spaghetti squash for the pasta and omitting the cheese.