Gluten Free Chicken Scampi with Spaghetti Squash
Servings 2
Calories 680kcal
Ingredients
- 1 large boneless chicken breast cut into strips
- 1 egg beaten
- 1/3 cup gluten free Italian ‘bread’ crumbs
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves minced
- 1 2/3 cup broth
- 1 1/2 tbsp dried parsley
- 1/4 tsp oregano
- Sea salt & pepper to taste
- 1 cooked spaghetti squash
- 1/4 cup grated parmesan cheese optional
Instructions
- Dip chicken in egg, dredge in crumbs and set on a plate
- In a large skillet (I use a cast iron) heat olive oil over medium high heat
- Add chicken; reduce heat to medium and cook, 3-4 minutes per side until they are browned. Remove from pan and set aside on a plate
- Melt butter in pan over medium heat and stir in the minced garlic and saute for about 10 seconds. Garlic burns quickly so be careful! Add broth, parsley, oregano, sea salt and pepper and bring to a boil
- Add the browned chicken, reduce heat to medium low, and simmer 20 minutes. Serve chicken and sauce over spaghetti squash (or pasta) and sprinkle with some cheese
Nutrition
Calories: 680kcal | Carbohydrates: 51g | Protein: 37g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 195mg | Sodium: 1458mg | Potassium: 1055mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1610IU | Vitamin C: 14.4mg | Calcium: 322mg | Iron: 3.5mg