Easy-Peasy Braised Chicken Marinara

Hi. We all have those days where we just don't want to cook. But we also don't want to eat out again. Well, here is something for one of those days. So easy. Healthful. Satisfying. Minimal ingredients. Sign me up.

Ingredients:

4-8 chicken thighs (I used skinless and boneless)
salt and pepper
2-4 minced garlic cloves (I always use a lot - but I'm sure not everyone loves garlic as much as I do)
olive oil
your favorite, good old, bottled marinara sauce
pasta noodles or spaghetti squash

Directions:

Salt and pepper your chicken thighs. Heat your pot to medium-high. Brown both sides of the chicken. Then remove to a plate.

I usually get mine more brown but I was getting antsy. Oops.

Drizzle a little olive oil if there isn't enough rendered fat from the chicken. Add the garlic. Cook until fragrant - do not burn.

Carefully pour in your marinara. Watch out for violent, marinara splashes. Whisk everything off the bottom of the pan. Return the chicken to the pot. Bring to a boil.

Cover and reduce heat to low. Simmer for as long as your heart desires. At least 30 minutes, or up to 2 hours.

Serve over pasta or spaghetti squash. I topped it with some Parmesan and basil (because I had it). Done!!!!

P.s. To bake the spaghetti squash, preheat the oven to 450. Carefully cut the squash horizontally. I start on the butt of the squash, cut as far as I can. Then, I pull it open as it's hard for me to get through the stem.

Scoop out the seeds, etc. Drizzle with olive oil and season with salt and pepper. Place cut side down onto a baking sheet and bake/roast for about 35-45 minutes. Let cool and shred with a fork.