Chicken in Mushroom Sauce with Butternut Squash Noodles

Chicken in Mushroom Sauce with Butternut Squash Noodles

Adding spiralized veggies amps up the volume of any meal. It makes it more colorful, adds nutrients and vitamins, and adds more heartiness while still keeping the meal light.

Case in point: today’s recipe, made from my friend Lexi’s new cookbook (based off her popular healthy food blog): Lexis Clean Kitchen.

I love mushrooms. My grandfather makes the best mushrooms – they’re basically smothered in olive oil and seasoned very simply with garlic, salt, and pepper. They’re simmered on the stove and always a welcome veggie at the table.

My mother makes mushrooms well too, especially at Thanksgiving – they’re always the first to go at the table.

Chicken in Mushroom Sauce with Butternut Squash Noodles

Unfortunately, my husband does not like mushrooms. It’s a bummer, because a lot of great meals (like this Chicken in Mushroom Sauce) are made with mushrooms! Pizza with mushrooms – how good!

Actually, funny story, on our first date, we had dinner and when we were ordering appetizers, I was rooting for this stuffed portobello mushroom. He said, “Ya, let’s get it!” without telling me that he didn’t like mushrooms. Later on in our relationship, he confessed! He had eaten that mushroom just to make me happy (I guess I really wanted that mushroom that night!)

I love this dish, because it’s all cooked in one-pan, so the juices from the chicken really flavor the mushrooms. It’s earthy, robust, and paired perfectly with butternut squash noodles, which add a little sweetness and the opportunity to soak up those delicious flavors.

Chicken in Mushroom Sauce with Butternut Squash Noodles

The chicken is lighted dusted in arrowroot powder, so it gives the chicken a nice texture, kind of like a milanese. It feels like a fancy meal, but it comes together quickly in a pan and serves beautifully!

While her original recipe in the Lexis Clean Kitchen cookbook doesn’t call for the butternut squash noodles, they were an easy add! I really recommend her cookbook – it’s full of over 150 recipes that are primarily Paleo-friendly. There’s plenty of creative inspiration in this book!

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Chicken in Mushroom Sauce with Butternut Squash Noodles

Yields 4 servings

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

    For the chicken:
  • 1½ pounds boneless, skinless chicken breasts
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons arrowroot flour, plus more as needed to coat the chicken
  • 1 tablespoon olive oil
  • For the mushroom sauce:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups sliced cremini or baby portabella mushrooms (about
  • 8 ounces)
  • 1½ cups chicken broth, homemade (page 354) or store-bought
  • 2 tablespoons red wine
  • Leaves from 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • For the noodles:
  • 1 medium to large butternut squash, peeled, Blade C, noodles trimmed
  • olive oil cooking spray
  • salt and pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Pat the chicken breasts dry, then sprinkle them with the salt and pepper. Dredge the chicken breasts in the arrowroot flour.
  3. Melt the 1 tablespoon of butter in a medium skillet over medium heat. Add the chicken and cook for about 3 minutes on each side, until golden brown but not fully cooked through. Remove from the pan and set aside.
  4. Make the sauce: Melt the oil in the same skillet over medium heat. Add the diced onion and minced garlic and sauté until fragrant, about 5 minutes.
  5. Add the mushrooms and sauté for 2 minutes, until their color deepens.
  6. Add the chicken broth, wine, thyme, bay leaf, salt, and pepper. Give the sauce a little stir and return the chicken to the pan.
  7. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning as desired.
  8. Meanwhile, line a baking sheet with parchment paper. Lay out the butternut squash noodles, spritz with cooking spray and season with salt and pepper. Roast for 10-12 minutes or until noodles are cooked to your preference.
  9. Divide the noodles into plates and top with chicken and extra mushroom and onion sauce spooned over the top of the chicken.
http://inspiralized.com/chicken-in-mushroom-sauce-with-butternut-squash-noodles/

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Comments

  1. Judy Heffelfinger :

    Please create a print button to click on so I can print this recipe. I really want to try it! Thank you.

  2. Are there any other vegetables you suggest to spiralize other than the butternut squash? Thank you!

  3. Beth Carossino Dombroski :

    Ali,
    I want you to know I made your dish,CHICKEN UN MUSHROOM SAUCE WITH BUTTERNUT SQUASH NOODLES. Wow! The flavors are awesome. I has became my new go to company dinner dish. I have been grain free for two years now and I am sleays searching for yummy company meals so my guests don’t think abour those misding grains. This dish has moved to the top of my “company list.” Thanks much, dear girl.

    Beth 😊

  4. I have the spiralizer attachment for my KitchenAid and the blades are not marked the same. Is there an easy way to match to the ones used in these recipes?? Thanks. I really want to try this recipe for Chicken with Mushroom Sauce!

  5. you still have not put a print ?

  6. Why no print sign on last two recipes? Have a whole collection plus your cook books so please put a way we can print just recipe

  7. Judy Heffelfinger :

    I finally wrote the recipe rather than lose it. It would take way too much ink and waste paper to print all of it. I then typed it and made a copy.

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