What You'll Need
Kevin’s Natural Foods Chicken Marsala
1 small spaghetti squash
1/2 TBSP flavored olive oil or olive oil
1 1/2 TSP Kevin’s All-Purpose Chicken Seasoning, divided
1 TBSP preferred cooking oil
1 cup sliced mushrooms
3/4 cup chopped red bell pepper or mini peppers
2 scallions, chopped
2 TBSP chopped parsley, divided
1/2 TSP lemon juice
Garnish: Lemon slices and parsley
Cook It Up!
Wash the outside of the spaghetti squash and pat dry. Prick squash in a few places with a knife or fork. Partially cook the squash, uncovered, in the microwave, on HIGH, for 5 minutes.
Remove squash from the microwave using oven mitts or dish towels. Place the squash on a cutting board, and allow to cool for 1-2 minutes. Use a chef knife to cut the partially cooked squash lengthwise in two halves. Scrap the seeds, not the squash strands, out with a grapefruit spoon or spoon. Discard the seeds. Drizzle the partially cooked squash with 1/2 TBSP flavored olive oil, and sprinkle with 1 TSP Kevin’s seasoning.
Place seasoned squash downward on a microwave safe dinner plate or large bowl. Sprinkle squash with 2 TBSP water, and cover tightly with plastic wrap. Microwave the squash for 4 minutes then check doneness with a fork. If needed, continue to cook at 1 minute increments until spaghetti squash is desired tenderness.
Remove spaghetti squash from the microwave. Transfer squash to a cutting board, and cool for 2 minutes. Use a fork to scrape the squash strands into a serving bowl, and toss. Season to taste. Cover the bowl, and keep warm until serving.
Change it up! Garlic, Lemon, or Mediterranean Olive Oil tastes delicious on spaghetti squash noodles.
Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard.
Cooking Tip! Pat chicken with a paper towel to prevent splattering oil.
Heat the skillet over MEDIUM-HIGH for 1 minute, and add 1 TBSP cooking oil. Add mushrooms and red bell pepper, stirring frequently, cook for 2 minutes or until slightly soft. Scoot vegetables to the side, and add chicken. Cook chicken for 1-2 minutes on each side until lightly brown.
Reduce heat to LOW, pour sauce into skillet, combine chicken, mushrooms, red bell pepper, 1 TBSP parsley and lemon juice. Stir and cook for about 1 minute, until well coated with sauce. Let stand for 1 minute before pouring Marsala Chicken over warm spaghetti squash. Sprinkle with remaining parsley and serve.
Change it up! Chicken Marsala is delicious when served on a bed of sautéed Chinese Cabbage!