Thai Peanut Curry with Chicken and Spaghetti Squash
This recipe came together quickly thanks to precooked chicken, and precooked and shredded spaghetti squash. I had some soba noodles in my pantry plus a few bell peppers in the fridge. You can add any protein or extra veggies to this.
INGREDIENTS
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Chicken breast, cooked ( I will add my favorite prep below)
Spaghetti squash, cooked, seeds removed, and shredded
Field To Fire Thai Peanut Sauce
Baby spinach
Olive oil
Other ingredients
1 yellow pepper
1 red pepper
1 bunch soba or rice noodles
METHOD
Slice chicken breast into thin strips. Marinate for at least 1 hour in plain yogurt. Place in a single layer on a sheet pan with parchment pape. Sprinkle with salt and pepper and bake for 20 minutes at 350 degrees. Meanwhile, cook squash in the Instant Pot for 10 minutes or in an oven for 45 minutes at 400 degrees. Cool and remove seeds. Shred into strands. I did both of these steps in the morning and then proceeded to the next step when I wanted dinner.
Boil water for the soba noodles. They only take a few minutes to cook so when you put them in the water, heat oil in a large skillet with a lid. Chop peppers and sauté for a few minutes. Add squash and Thai peanut sauce. Sauté to combine. Add chicken and drained noodles. Stir in baby spinach and put the lid on. Let it simmer on low for a few minutes to wilt the spinach. Enjoy!
