Chicken Vegetable Spaghetti Sauce (Freezer Friendly Meal Series)

A plate with zoodles topped with chicken sausage spaghetti sauce.

5 from 1 vote

Chicken Vegetable Spaghetti Sauce (Freezer Friendly Meal Series)

This Freezer Friendly Chicken Vegetable Spaghetti Sauce takes about 20 minutes to prep, 45 minutes to simmer, and makes 3 meals for a family of 4. We have been making this once, having dinner, and putting two containers in the freezer for quick, healthy dinners on busy days. It’s so nice having something so tasty and nutritious ready in minutes!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Italian

Servings: cups of sauce

Calories: 209kcal

Author: Michelle Miller

Ingredients

Chicken Sausage

2 lbs chicken breasts or thighs, boneless
1 tablespoon olive oil
2 tablesoons Italian seasoning
1 1/2 tablespoons sea salt
2 teaspoons paprika
1-2 teaspoons red pepper flakes
1/4-1/2 teaspoons fennel seeds
black pepper to taste

Spaghetti Sauce

1 tablespoon olive oil
2 onion diced
1/2 teaspoon sea salt
4 bell peppers I used 2 green, 2 yellow
6 cans diced tomatoes 15-ounce
2 cans tomato paste 6 ounce
1 can black olives 15-ounce
1/4 cup Italian seasoning
1 1/2 tablespoons cumin
1 tablespoon paprika
1 tablespoon coconut sugar optional
1 tablespoon vegetable bouillon
2 teaspoons thyme
sea salt and black pepper to taste
fresh herbs to garnish, optional

US Customary - Metric

Instructions

Add all the ingredients for the chicken sausage to a food processor bowl, and process until the chicken is minced and the spices are mixed in well.
In a very large pot, add olive oil, and heat over medium-high heat.
Slice onions, and add to the pot, season with 1/2 teaspoon sea salt, and stir occasionally to begin to lightly brown. This takes about 10-12 minutes.
Add bell peppers, and continue to soften for another 5 minutes.
Take onions and peppers out of hte pot, and set aside.
Brown the chicken sausage in the pot, breaking it up into small pieces (it doesn't break apart as well as beef, because the fat content is so low). Cook until the chicken is about halfway done.
Add diced tomatoes, paste, sliced olives, and all spices except coconut sugar, sea salt and pepper (and fresh herbs, if using). Bring the sauce to a low simmer, and reduce heat to medium low.
Simmer sauce on medium low for 30-45 minutes.
Taste the sauce, and add coconut sugar if you think it tastes a bit too acidic (it really doesn't take much!), or a bit of extra salt and pepper to season to your liking.
Measure out 5 cups of the sauce into 2 freezer containers, and reserve the rest for your meal (or freeze 3 batches if this is a part of your meal prep!).
I like to "brighten up" the defrosted sauce by adding fresh herbs, like basil, Italian parsley, or fresh oregano. If you have some in the garden, mince some to either toss in the sauce or garnish your dish with. This is totally optional and not necessary!

Notes

*Adjust this to meet your family's needs! I also like to add broccoli, zucchini, diced carrots, and fresh parsley to my sauce to amp up the nutrition.

Nutrition