Capallini with Chicken and Butternut Squash Noodles
- 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
IntroductionWhole 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.
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
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.
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