Protein Upgrade | Mezzogiorno ORGANIC Chicken Breasts
with Spaghetti Squash & Sun-Dried Tomatoes
Cooking time
40 minutes
Servings
2/4
Calories
360 /serving
Drying tomatoes in the sun, often on tiled rooftops, is an ancient Southern Italian practice. On a winter night in Montréal, their tangy sweetness brightens any pasta sauce. The difference? This particular pasta is carb-smart spaghetti squash. Juicy, olive-flecked chicken tops it with protein.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Spaghetti squash
- 2 Garlic cloves
- 60ml Vegetable demi-glace
- 30g Sliced sun-dried tomatoes
- 30ml Tomato paste
- 10g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
34 g
Sugars
14 g
Protein
33 g
Fibre
7 g
Preparation
Roast the squash
- Preheat the oven to 450°F.
- Cut the squash crosswise into 1 ½ inch slices; remove the seeds and pulp.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 25 to 35 min., until tender.
- Using a fork, gently shred the squash; discard the skin.
Mise en place
- Meanwhile, roughly chop the garlic.
Cook the chicken
- Pat the chicken dry; season with ¾ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the sauce & coat the squash
- In the same pan, heat a drizzle of oil on medium.
- Add the tomato paste, garlic and remaining spices. Sauté, 1 to 2 min., until aromatic and dark red.
- Add the demi-glace, tomatoes, ¼ cup water (double for 4 portions) and S&P; bring to a simmer.
- Add the squash and S&P. Cook, stirring gently, 1 to 2 min., until warmed through.
- If the sauce seems dry, add up to 4 tbsp water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the squash and sauce between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
