Chicken in Avocado Green Chile Sauce with Spicy Butternut Squash

2 chicken breasts

put in pan with water and cover on med high heat for 15 minutes. Pull chicken out and shred. Set aside.

Sauce:
2 cloves garlic minced
dice half an ancho chile
4-5 diced tomatillos
cilantro to taste

Put in saucepan with 1 tbs canola oil and heat over medium heat until tomatillos start to break down. Once sauce is cooked, add in: 1-2 ripe avocados mashed with 1 tbs lime juice

Mix chicken into sauce

I served with:
Butternut squash, peeled seeded and diced that I boiled and smashed with a little olive oil and the other half of the ancho chile. If you want the squash sweeter (which I may do next time), roast the squash in the oven at 350 with a little oil on it instead of boiling to bring out the natural sugars to caramelize a little.

Spicy garlicy chicken "spaghetti"

First split a spaghetti squash with a machete. I'm not kidding, these puppies are tough. Scoop out seeds. Put foil on a baking sheet and place squash flat side down on the sheet. Put in oven at 375 for 45-minutes to an hour or until the outside looks a bit brown and you see brown oozing goodness coming out from the squash. Trust me, the caramelized goodness of the baked version is so worth it.

Or, if you have no patience, put the halves flat side down in a microwave-safe dish with about an inch of water and microwave until inside is soft and stringy. Oh, and poke some holes in the round side of the squash before you microwave it.

In either case, when the squash is cooked, use a big spoon to scoop the stringy deliciousness into a bowl or onto plates. Season with a little salt and pepper.

For the chicken:

2-3 large chicken breasts cut into palm-sized pieces
4 cloves garlic minced (I like garlic, what can I say)
2 small or 1 medium onion, diced
1 cup red wine
1 12 oz can crushed tomatoes (find a brand where the ingredients are: tomatoes)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 1/2 tbs Italian seasoning
2 tbs olive oil

Put olive oil in a pan and heat up over medium high heat. Brown chicken pieces on both sides. Remove. Add garlic and onion and cook until translucent. Add spices. Add wine to scrape up brown bits. Add can tomatoes. Put chicken back in. Cover and reduce heat to low. Simmer in sauce for about 20 minutes or until chicken is fully cooked. Serve over squash.