Capallini with Chicken and Butternut Squash Noodles

Capallini with Chicken and Butternut Squash Noodles
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 15.0 g
  • Cholesterol: 17.6 mg
  • Sodium: 445.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.1 g

View full nutritional breakdown of Capallini with Chicken and Butternut Squash Noodles calories by ingredient
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Introduction

Whole 30 Recipe! Do not over cook noodles. Used Green Giant frozen noodles. Can use zucchini noodles instead. Whole 30 Recipe! Do not over cook noodles. Used Green Giant frozen noodles. Can use zucchini noodles instead.
Number of Servings: 3

Ingredients

    1 tsp Garlic powder
    1 tsp Oregano, ground
    1 tbsp Parsley, dried
    4 tbsp Basil
    0.50 tsp Salt
    3 ounces Chicken Breast (cooked), no skin, roasted
    3 clove Garlic
    1 tsp crushed red pepper flakes
    4 cup Diced Tomatoes, Muir Glen Organic, No salt added
    3 tbsp Kirkland Organic Extra Virgin Olive Oil
    3 cup Great Giant Frozen butternut squash noodles

Tips

This can be a vegetarian meal without the chicken of course.
Brine chicken for 24 house in desired brine. I use water, garlic, salt, oregano, lemon juice, parsley, then pat dry and grill or roast in glass pan in oven until done. Cook chicken before making cappallini dish. I freeze chicken in 3 ounce portions.


Directions

Crush garlic and place in fry pan with olive oil. Sizzle until just fragrant. Add 2 cans diced tomatoes and spices. Fresh basil is best but if you don't have fresh use ample amounts of dried basil. Simmer 10 min and crush the tomatoes with a fork.
Steam butternut squash noodles until no longer frozen and heated well through to make sure they are hot.
Drain Noodles. Place in dish with tomato sauce on top.
Add precooked brined chicken on top.

Serving Size: 2 large 1-cup servings

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