Roasted Red Pepper Chicken with Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.4
- Total Fat: 7.1 g
- Cholesterol: 89.8 mg
- Sodium: 571.9 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.9 g
- Protein: 38.5 g
View full nutritional breakdown of Roasted Red Pepper Chicken with Spaghetti Squash calories by ingredient
Introduction
A calorie and carb concious alternative to pasta, this spaghetti squash dish is so flavourful! A calorie and carb concious alternative to pasta, this spaghetti squash dish is so flavourful!Number of Servings: 4
Ingredients
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4 skinless, boneless chicken breasts (fillets removed - about 600g)
1 Tbsp vegetable oil
1 medium spaghetti squash
2 large red peppers, roasted
1 can Campbell's Low Fat Cream of Chicken soup
4 - 6 cloves garlic, minced or pressed
2 Tbsp Ketchup
Black pepper to taste
Parmesean (optional)
Tips
I roasted and chopped my own peppers the night before to save on time. You can also buy roasted red peppers at the grocery store, but as they are packed in oil the calorie count may increase.
Directions
1. Roast the red peppers ahead of time under the broiler, turning them often as the skin goes black and blistery.
2. Once the skin is blackened on all sides, transfer to large freezer size ziplock bag and seal to keep the steam in.
3. Once cooled, remove skins (they should peel off easily) and chop into small pieces.
4. Turn the oven to 375 F. Cut the spaghetti squash in half, place cut side down on a baking sheet, and bake for 30-40 minutes.
5. Add oil to frying pan, heat to medium-high. Brown chicken on both sides and remove to plate.
6. Add soup, garlic, ketchup & pepper to frying pan and heat on medium low until simmering. Return chicken to pan, cover & simmer until chicken is done.
7. Once spaghetti squash is cooked, scrape at flesh with a fork (you may want to wear an oven mitt on the hand holding the squash) to form long, spaghetti like strands.
8. Serve chicken with sauce atop spaghetti squash, with parmesean if desired (parmesean not included in calories)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOANOFARCTIC.
2. Once the skin is blackened on all sides, transfer to large freezer size ziplock bag and seal to keep the steam in.
3. Once cooled, remove skins (they should peel off easily) and chop into small pieces.
4. Turn the oven to 375 F. Cut the spaghetti squash in half, place cut side down on a baking sheet, and bake for 30-40 minutes.
5. Add oil to frying pan, heat to medium-high. Brown chicken on both sides and remove to plate.
6. Add soup, garlic, ketchup & pepper to frying pan and heat on medium low until simmering. Return chicken to pan, cover & simmer until chicken is done.
7. Once spaghetti squash is cooked, scrape at flesh with a fork (you may want to wear an oven mitt on the hand holding the squash) to form long, spaghetti like strands.
8. Serve chicken with sauce atop spaghetti squash, with parmesean if desired (parmesean not included in calories)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOANOFARCTIC.