Chicken Marinara and Squash

Place 8-9 boneless, skinless chicken breasts into the crock pot

In blender, blend marinara sauce:

2 14oz cans of drained, cut tomatoes
2 8oz cans tomato sauce
1 small can tomato paste
2 tsp minced garlic or 3-4 garlic cloves
1 tsp onion powder
2 tsp basil
1/2 TBSP honey

Pour sauce over the chicken and cook on HIGH for 4-5 hours or LOW for 6-7 hours.

For the REST OF THE FAMILY:
30-45 minutes prior to dinner, remove the chicken breasts leaving the marinara sauce in the pot. Put setting onto HIGH and add 3 cups (16oz) of dry pasta. (Stir every 10 minutes until the pasta is soft.)

Put chicken onto a shallow baking pan and top with parmesan cheese or mozarella cheese or both. Broil for a few minutes to melt and brown the cheese.

Saute zucchini and yellow squash slices in a skillet on the stove with olive oil or butter. Sprinkle with salt and parmesan cheese to taste and serve with the chicken.

*This worked really well for the family because what kid doesn't like pasta or spaghetti, right? And what else would I have done with all of that marinara sauce left over from cooking the chicken? The marinara chicken and the sauteed squash was a great combination for dinner. We never missed the pasta.