INGREDIENTS
24 ozs
chicken breasts
1/2 tsp
kosher salt
1/4 tsp
ground pepper
1 tbsp
olive oil
1 large
onion
2 cups
bell peppers
10 ozs
baby portobello mushrooms
26 23/50 ozs
carton tomatoes
1 cup
chicken broth
6 tbsps
tomato paste
4 tbsps
balsamic vinegar
4 cloves
garlic
2 tsps
oregano
3/4 tsp
pepper flakes
2 sprigs
rosemary
6 lbs
spaghetti squash
6 tbsps
parmesan cheese
1/4 cup
basil