Spicy Chicken Spaghetti | Gluten-Free, Dairy-Free

Step 1

Bring two pots of filtered water to a boil.  A large one for cooking the pasta and a medium pot for cooking the chicken breasts.

Step 2

Cut the chicken breasts into smaller pieces and place in the boiling water.  Cook for about 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees F.  Remove from water and let cool before shredding.

Step 3

In another small sauce pan, add the tomato sauce, Italian seasoning, minced garlic, light agave, red wine (optional) and freshly chopped basil.  Alternatively, use about 15 ounces of basil pasta sauce.  Then add about 1 tablespoon of the jalapeños.  Cook over medium low heat for about 10 minutes.  Taste test the jalapeño heat level and add more jalapeños if you'd like to increase the spice level.

Step 4

Add the shredded chicken to the sauce and cover the saucepan.  Cook for another 10-15 minutes.

Step 5

Meanwhile, cook the pasta according to directions.  When done, drain and toss with the spicy chicken sauce.