This recipe is so easy to make, not to mention it's delicious and satisfying! It combines the sweet and tangy flavours of a classic tomato sauce with the light creaminess of non-fat yoghurt. It uses few ingredients and is healthy, too!
Creamy Tomato Chicken with Spaghetti Squash & Spinach
slightly adapted from paleOMG
1 medium sized spaghetti squash
2 skinless, boneless chicken breasts, diced
1/2 cup non-fat plain yoghurt
1/2 cup tomato sauce
1 bundle of spinach, stems removed and washed
1 tsp. dried leaf oregano
salt and pepper, to taste
1. Preheat oven to 425 degrees F. Cut spaghetti squash in half lengthwise and use a spoon to scrape out seeds. Place cut side down in a baking dish with tall sides and add about 1-inch of water. Cook for 20 to 25 minutes or until spaghetti squash is tender.
2. Once spaghetti squash is cooked, remove from oven and let cool.
3. Heat a large skillet over medium heat, adding the yoghurt and tomato sauce. Mix together. Let simmer for about 3 to 4 minutes.
4. Add chicken and spices, simmering for a couple of minutes. Add spinach and simmer for another 3 to 4 minutes or until the chicken is cooked through.
5. Using a fork, thread the spaghetti squash and add to the chicken and sauce mixture. Mix together and serve!
Makes 2-4 servings.
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image via paleomg
Great recipe, I prefer your simplified version (especially the yogurt instead of coconut milk). The sauce was really good, and the chicken turned out perfect. I think I may have slightly under cooked the squash though, I'll have to try it again and cook it longer :).
ReplyDeleteYes, sometimes if you don't cook the squash enough, it will be a little crunchy! I'm glad that you enjoy this recipe, though. I like using non-fat plain yoghurt in place of cream to make a rosé sauce. You should check out my recipe for Creamy Garlic Pasta with Shrimp & Veggies, which also uses plain yoghurt for a cream sauce alternative.
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