This dish was fabulous, low calorie, low carb and gluten free. This is one to stay in the rotation. To make it easier, one night when we were grilling chicken for dinner I threw on the extra breasts and then just refrigerated them until the night I was making this dish. To make this dish you will need:
- 1 jars whole red bell peppers
- 1 large spaghetti squash, cut open and seeds removed
- olive oil, to drizzle
- salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3/4 cup diced white onion
- 1/3 cup white wine
- 1/3 cup chicken broth
- 3 chopped cooked chicken breasts
- 1 tbsp freshly chopped parsley
- Place your spaghetti squash on a paper plate. Drizzle it lightly with olive oil and season with salt, pepper and garlic powder. Place in the microwave and cook for about 15 minutes (or until tender)
- Drain the peppers and place them into a food processor and pulse until no major chunks are left. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, red pepper flakes and onions. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the wine, chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.
- Remove the spaghetti squash from the shells with forks and place in bowls.
- Pour the red pepper sauce and chicken mixture over the bowls of spaghetti squash
