Tuesday, November 11, 2014

Chicken Teriyaki with Sugar Snap Peas and Red Bell Peppers over Spaghetti

     Chicken Teriyaki with Sugar Snap Peas and Red Bell Peppers over Spaghetti ... Spaghetti Squash that is ...  :)  I promise you that you will not miss the pasta, this is so darn filling and full of flavor with none of the guilt!!!  I challenge you to fill your Squash Shell with what ever your heart desires and sub it for pasta in any dish ... then get back to me with the results!!!  You will thank me in the morning ...  ;)

Spaghetti Squash, cut in half and scrape out seeds and strands ( have the boy in produce cut it for you before you bring it home and save all your digits any potential hazard  :)
1 Tablespoon EVOO
1 Yellow Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1.5 pounds boneless skinless Chicken Tenders
8oz fresh Sugar Snap Peas
1 Red Bell Pepper, seeded and sliced
1/3 cup Teriyaki Sauce

     Cut your Squash in half, de seed and lay face down in foil lined pan and bake at 425 for 45 minutes.  Meanwhile, heat EVOO in skillet, add Onion, Garlic and Cayenne til golden brown.  Then add Chicken til browned and use spatula to break Chicken into pieces.  Add Sugar Snap Peas til crisp tender, then add Red Bell Peppers and Teriyaki sauce til Peppers begin to soften.  Remove Squash from oven and flip upside down and use fork to fluff spaghetti strands away from edge.  Fill cavity with Teriyaki mixture, serve and Enjoy  ;)

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