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Dinner, Poultry

March 21, 2020

Chicken with Spaghetti Squash

(Total Time: 40 MIN| Serves: 6)

Ingredients:
2 pounds Chicken Breasts, chopped
1 cup Shitake Mushrooms, sliced
1 tbsp. Coconut Oil
½ cup Chicken Broth
3 tbsp. Arrowroot
1 Spaghetti Squash
1 cup Water
1 cup Marsala
Salt and Pepper, to taste

Directions:

  1. Pour the water into the IP. Place the squash inside the steaming basket and close.
  2. Cook on MANUAL for 20 minutes.
  3. Release the pressure quickly. Set the squash aside to cool.
  4. Discard the water and wipe the IP dry.
  5. Melt the coconut oil and add the chicken.
  6. Cook until no longer pink.
  7. Season with salt and pepper and pour the marsala and broth over.
  8. Close the lid and cook on HIGH for 8 minutes.
  9. Meanwhile, scrape out the squash flesh with a fork, making long spaghetti-like strips.
  10. Release the pressure quickly and transfer the chicken to a bowl.
  11. Reserve ½ cup of the liquid and discard the rest.
  12. Whisk in the arrowroot and cook until thickened.
  13. Stir in the spaghetti and chicken and stir to coat.
  14. Serve and enjoy!

Per Serving (Calories 260| Total Fats 12g | Net Carbs 4g | Protein 22g |Fiber: 0g) Chicken With

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