Roasted Red Pepper Butternut Squash Noodles with Chicken

Roasted Red Pepper Butternut Squash Noodles with Chicken requires about 50 minutes from start to finish. This recipe serves 2 and costs $2.29 per serving. This main course has 423 calories, 24g of protein, and 13g of fat per serving. Plenty of people made this recipe, and 754 would say it hit the spot. This recipe from Inspiralized requires white onion, cooked chicken, parsley, and garlic powder. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is awesome. Try Roasted Red Pepper and Butternut Squash Soup, Roasted Red Pepper and Butternut Squash Soup, and Butternut Squash Soup with Roasted Red Pepper Purée for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 large butternut squash, peeled, Blade C

1 cup chopped cooked chicken

2 garlic cloves, minced

1/2 tsp garlic powder

1/3 cup chicken broth, low-sodium

1 tbsp olive oil

1 tbsp freshly chopped parsley

2 whole red bell peppers

1/4 tsp red pepper flakes

salt and pepper, to taste

3/4 cup diced white onion

Equipment:

oven

baking pan

food processor

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 400 degrees. Cut the bottom and tops off the bell peppers, remove the seeds inside and place on a baking tray lightly coated with cooking spray. Place the peppers insides up. Roast for 25 minutes. While the peppers are roasting, place your butternut squash noodles on a baking tray. Drizzle the noodles lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.When the peppers are done roasting, 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 chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.Pour the red pepper sauce and chicken mixture over the bowls of butternut squash noodles. Top each with freshly chopped parsley, to garnish.

 

Step by step:


1. Preheat the oven to 400 degrees.

2. Cut the bottom and tops off the bell peppers, remove the seeds inside and place on a baking tray lightly coated with cooking spray.

3. Place the peppers insides up. Roast for 25 minutes. While the peppers are roasting, place your butternut squash noodles on a baking tray.

4. Drizzle the noodles lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.When the peppers are done roasting, 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.

5. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.

6. Pour the red pepper sauce and chicken mixture over the bowls of butternut squash noodles. Top each with freshly chopped parsley, to garnish.


Nutrition Information:

Quickview
423 Calories
24g Protein
12g Total Fat
58g Carbs
100% Health Score
Limit These
Calories
423
21%

Fat
12g
20%

  Saturated Fat
2g
15%

Carbohydrates
58g
20%

  Sugar
15g
18%

Cholesterol
52mg
18%

Sodium
286mg
12%

Get Enough Of These
Protein
24g
49%

Vitamin A
43852IU
877%

Vitamin C
238mg
289%

Vitamin B6
1mg
67%

Vitamin B3
11mg
59%

Vitamin E
8mg
56%

Potassium
1889mg
54%

Manganese
1mg
52%

Fiber
11g
45%

Vitamin K
45µg
44%

Folate
174µg
44%

Magnesium
165mg
41%

Vitamin B1
0.52mg
35%

Phosphorus
327mg
33%

Selenium
20µg
29%

Vitamin B5
2mg
27%

Iron
4mg
25%

Calcium
221mg
22%

Copper
0.39mg
20%

Vitamin B2
0.32mg
19%

Zinc
2mg
14%

Vitamin B12
0.24µg
4%

covered percent of daily need
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