Chicken with Artichokes

This is an easy, one-pot meal. Most ingredients can be prepped ahead and it can be thrown together at the last minute. Would go great over spaghetti squash.

2 cans artichoke hearts cut in 1/8ths
2 diced red peppers
1 medium can sliced black olives
2 sundried tomatoes diced
4 chicken breast diced
1 tbsp diced garlic
2 tsp lime juice
2 tsp capers
1/2 tsp salt
1/4 tsp pepper
3 tbsp grapeseed oil
2 tbsp olive oil

Heat grapeseed oil in saute pan. Sear chicken breast in oil until all sides turn white but not cooked through. Remove chicken and juices and reserve in covered container.

Add 1 tbsp olive oil to pan along with challots and garlic. Sweat over medium heat until transluscent. Add all artichokes, capers, lime juice, olives, salt, pepper, tomatoes, sundried tomatoes to pan and saute 3 minutes over med-high heat.

Add chicken and all juices as well as 1 tbsp olive oil to pan and simmer over low-medium heat minutes.

Feel free to spice it up with crushed red pepper flakes.

Spaghetti Squash and Meat Sauce

Sauce:
48 ounces strained tomatoes (I found some bottled ones in the organic section of giant - they were PERFECT).
1-4 onions
6 ribs of celery
4-6 cloves garlic
3-4 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1-2 bay leaves
1 tsp oregano
1-2 tsp other spices (rosemary, basil, parsley, sage, thyme, etc.)
3/4 - 1 pound organic ground beef

Use food processor to dice finely the onion, celery and garlic
In Stock pot, warm olive oil over med heat for 1 minute
Add all ingredients except tomatoes
Saute/stir frequently until almost all liquid has evaporated
Add tomatoes.
Cover with splashguard and allow to simmer on low for 15- 20 minutes
In frying pan, brown meat. Strain and add to sauce.

Squash:
wash 1 spaghetti squash
Cut in half and scoop out seeds and other gook
Place rind up in casserole dish with 1/2 inch of water and bake at 375 for 30 - 45 minutes until knife goes in easily.
When done, scrape squash with fork side to side to make "noodles"

Serve sauce over squash noodles.