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Butternut Squash Noodles with Creamy Tomato and Chicken Sauce

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 1 medium butternut squash peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1 24 oz jar Tomato Basil sauce I use Victoria Fine Foods Tomato Basil or Tomato Herb
  • 1/2 cup raw cashews soaked for at least 2 hours
  • ¼ cup chicken broth low-sodium
  • 2.5 - 3 cups finely shredded cooked chicken
  • chopped parsley to garnish

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper. Bake for 10-15 minutes or until noodles are at your desired consistency.
  • Meanwhile, prepare the sauce. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.
  • While sauce heats up, place the cashews and chicken broth in a high-speed blender and pulse until creamy. Add ¼ cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.
  • Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.
  • Serve the butternut squash noodles topped with the creamy tomato chicken sauce. Garnish with parsley.

Notes

Per serving (1 out of 4) - calories: 302, fat: 14g, saturated fat: 3g, carbs: 21g, fiber: 3g, sugars: 9g, protein: 22g, sodium: 728mg