Chicken Spaghetti Squash

Ingredients:
1 spaghetti Squash
1 Chicken Breast
1 Tbsp. Poultry spice mix (1 tsp. thyme, 1 tsp. paprika, 1tsp. salt, 1tsp. minced fresh garlic, 1tsp. oregano, 1tsp. cayenne pepper, 1tsp. black pepper)
1 Tbsp. Butter
1 medium size yellow onion (diced)
1 banana pepper (cut in rings)
1 Tbsp. Olive oil
A few colorful sweet peppers (cut in rings)
1 tomato (diced)
1 C of sliced white button mushrooms (if desired).
1/2 C minced parsley
 
Making:
 Set the oven for 375 F
Halve the spaghetti squash lengthwise clean the seeds
Brush inside with olive oil slightly
Place the squash halves on baking sheet open face up
Bake for 30 min. (or until it cooks to the level that you should be able to scoop all inside like noodles)
 
On the other hand cut the chicken in 1inch cubes and in a bowl mix with spice mix and melted butter. Let it marinate.
 
In a shallow pan heat the olive oil and sauté onion until it gets translucent.
Add pepper rings and keep sautéing little more
(If desired at this stage white button mushrooms can be added and sauté little more.)
Finally add diced tomato let the vegetables cook about 5 minutes.
 
In another shallow pan sauté marinated chicken breast until meat browns slightly.
 Add chicken into the vegetables simmer 5-7 minutes to blend the flavor.
Add the parsley.
Finally toss the spaghetti squash, mix gently
Serve warm topped with freshly grated Parmesan cheese.
​Back to Poultry Page  6/29/2018