"Indian" Chicken and Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 boneless skinless chicken breasts1 whole spaghetti squash1 cup chicken broth1 cup sliced mushrooms1 tbsp butter1 tbsp flour1 tbsp Penzey's Vindaloo seasoning (could substitute any seasoning blend)
Slice spaghetti squash in half. Scrape out seeds. Put halves in microwave safe dish, cut side down. Add ~1/4 inch water to dish and cover with plastic wrap. Microwave for 13 minutes or until squash is tender. Let cool slightly.
While squash is cooking, cut chicken into bite sized pieces. Brown in skillet over high heat. Season w/ Vindaloo seasoning. Add mushrooms and cook until browned and chicken is cooked through. Melt butter and stir in flour to make a roux and then mix with chicken/mushrooms. Add chicken stock to deglaze pan. Simmer over low heat until gravy-like sauce forms.
Scrape the insides of the cooked spaghetti squash with a fork into a bowl. Toss with salt and pepper to taste.
Put 1/2 of spaghetti squash on plate and cover w/ 1/2 of chicken and sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user SADIEBUG29.
While squash is cooking, cut chicken into bite sized pieces. Brown in skillet over high heat. Season w/ Vindaloo seasoning. Add mushrooms and cook until browned and chicken is cooked through. Melt butter and stir in flour to make a roux and then mix with chicken/mushrooms. Add chicken stock to deglaze pan. Simmer over low heat until gravy-like sauce forms.
Scrape the insides of the cooked spaghetti squash with a fork into a bowl. Toss with salt and pepper to taste.
Put 1/2 of spaghetti squash on plate and cover w/ 1/2 of chicken and sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user SADIEBUG29.
Nutritional Info Amount Per Serving
- Calories: 278.1
- Total Fat: 8.2 g
- Cholesterol: 89.5 mg
- Sodium: 372.4 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.8 g
- Protein: 32.8 g
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