Roasted Red Pepper Butternut Squash Noodles with Chicken

Roasted Red Pepper Butternut Squash Noodles with Chicken requires about 50 minutes from start to finish. This recipe serves 2 and costs $2.29 per serving. This main course has 423 calories, 24g of protein, and 13g of fat per serving. Plenty of people made this recipe, and 754 would say it hit the spot. This recipe from Inspiralized requires white onion, cooked chicken, parsley, and garlic powder. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is awesome. Try Roasted Red Pepper and Butternut Squash Soup, Roasted Red Pepper and Butternut Squash Soup, and Butternut Squash Soup with Roasted Red Pepper Purée for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees. Cut the bottom and tops off the bell peppers, remove the seeds inside and place on a baking tray lightly coated with cooking spray. Place the peppers insides up. Roast for 25 minutes. While the peppers are roasting, place your butternut squash noodles on a baking tray. Drizzle the noodles lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.When the peppers are done roasting, place them into a food processor and pulse until no major chunks are left. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, red pepper flakes and onions. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.Pour the red pepper sauce and chicken mixture over the bowls of butternut squash noodles. Top each with freshly chopped parsley, to garnish.

 

Step by step:

1. Preheat the oven to 400 degrees.

2. Cut the bottom and tops off the bell peppers, remove the seeds inside and place on a baking tray lightly coated with cooking spray.

3. Place the peppers insides up. Roast for 25 minutes. While the peppers are roasting, place your butternut squash noodles on a baking tray.

4. Drizzle the noodles lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.When the peppers are done roasting, place them into a food processor and pulse until no major chunks are left. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, red pepper flakes and onions.

5. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.

6. Pour the red pepper sauce and chicken mixture over the bowls of butternut squash noodles. Top each with freshly chopped parsley, to garnish.

Nutrition Information:

covered percent of daily need