Chicken Tikka Masala with Fresh Vegetables and Spaghetti Squash

Chicken Tikka Masala with fresh vegetables and spaghetti squash.  I normally don’t advocate for canned or jarred sauces, however this Tikka Masala from Kroger/Ralph’s is delicious and low in sugar and calories. I prefer this over spaghetti squash for the fiber and vitamins, and to reduce carbs and calories. Some meals need to be convenient and this one is. Everything ends up in one pan for quick cooking and easy cleanup. Plan on about 50 minutes from start to finish.

Recipe:

• 2 6oz chicken breasts
• 1 spaghetti squash
• 4 cups broccoli florets
• 2 cups mushrooms
• 2 cups sweet mini peppers or bell peppers
• 1/2 cup fresh cilantro
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 16oz jar of Private Selection Tikka Masala Simmer Sauce

Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with tin foil for easier cleanup.
3. Using a strong, sharp knife, carefully cut the spaghetti squash in half from the stem to the end. Scoop out all of the seeds and discard.
4. Take 1 tbsp of olive oil and coat the insides of the spaghetti squash halves. Then take 1/2 tsp of salt and 1/2 tsp of ground black pepper and sprinkle inside the spaghetti squash halves.
5. Place spaghetti squash skin side up on baking sheet and place in the oven for 40-50 minutes, or until the inside shreds easily with a fork.
6. Heat a large pan or pot over medium heat and add 1 tbsp olive oil. Add chicken to the hot pan. Sprinkle with 1/2 tsp of salt and 1/2 tsp of ground black pepper. Stir occasionally and cook until the chicken begins to turn golden brown and nearly done. This should take about 15 minutes.
7. Slice up broccoli into florets and slice mushrooms in half. Cut sweet mini peppers or bell peppers into small rings or strips.
8. Add all vegetables to the pan and incorporate with chicken. Cover pan and allow it to steam for about 5 minutes.
9. Pour 16oz jar of Tikka Masala Simmer Sauce into pan and reduce heat to low. Coat the chicken and vegetables in the sauce and allow to simmer for 15 minutes.
10. Chop 1/2 cup of cilantro and mix into the sauce. Allow to simmer for another 5 minutes.
11. Remove the spaghetti squash from the oven and allow it to cool for 2 minutes. Careful as it will still be hot, shred it into bowls. Discard the skin.
12. Take your chicken and vegetable tikka masala and spoon it over your spaghetti squash.