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.
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.
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!
Chicken in Mushroom Sauce with Butternut Squash Noodles
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
- Preheat the oven to 400 degrees F.
- Pat the chicken breasts dry, then sprinkle them with the salt and pepper. Dredge the chicken breasts in the arrowroot flour.
- 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.
- 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.
- Add the mushrooms and sauté for 2 minutes, until their color deepens.
- Add the chicken broth, wine, thyme, bay leaf, salt, and pepper. Give the sauce a little stir and return the chicken to the pan.
- 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.
- 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.
- Divide the noodles into plates and top with chicken and extra mushroom and onion sauce spooned over the top of the chicken.