Butternut Squash Noodles with Creamy Tomato and Chicken Sauce
Butternut Squash Noodles with Creamy Tomato and Chicken Sauce could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 4 and costs $2.23 per serving. This main course has 430 calories, 27g of protein, and 17g of fat per serving. If you have shredded chicken, low sodium chicken broth, tomato & basil sauce, and a few other ingredients on hand, you can make it. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes about 30 minutes. 110 people were glad they tried this recipe. With a spoonacular score of 93%, this dish is awesome. If you like this recipe, you might also like recipes such as Creamy Butternut Squash and Tomato Soup, Butternut Squash Noodles with Sweet Tahini Clementine Sauce, and Roasted Butternut Squash and Udon Noodles with Cilantro-Tahini Sauce.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 medium butternut squash, peeled, Blade C, noodles trimmed
¼ cup chicken broth, low-sodium
chopped parsley, to garnish
1/2 cup raw cashews, soaked for at least 2 hours
salt and pepper
2.5 - 3 cups finely shredded cooked chicken
1 24oz jar Tomato Basil sauce (I use Victoria Fine Foods Tomato Basil or Tomato Herb)
Equipment:
baking paper
baking sheet
oven
blender
frying pan
pot
Cooking instruction summary:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper. Bake for 10-15 minutes or until noodles are at your desired consistency.Meanwhile, prepare the sauce. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.While sauce heats up, place the cashews and chicken broth in a high-speed blender and pulse until creamy. Add cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.Serve the butternut squash noodles topped with the creamy tomato chicken sauce. Garnish with parsley.
Step by step:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper.
2. Bake for 10-15 minutes or until noodles are at your desired consistency.Meanwhile, prepare the sauce.
3. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.While sauce heats up, place the cashews and chicken broth in a high-speed blender and pulse until creamy.
4. Add cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.
5. Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.
6. Serve the butternut squash noodles topped with the creamy tomato chicken sauce.
7. Garnish with parsley.
Nutrition Information:
covered percent of daily need
