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Spicy Chicken and Broccoli with Squash Pasta

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Cindy Anschutz Barbieri

"I love leftovers and especially during our Hewfit challenge I am hungry more often. Last night I made chicken scarpiello and packed up the extra chicken and chicken sausage and made this dish. I will share a recipe for you to cook up chicken if you don't have leftovers handy. Actually, go and pick up a rotisserie chicken. That would be super easy!"
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57 m servings 455 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.
  3. Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.
  5. Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.


  • Cook's Note:
  • Substitute ghee for the butter if desired.

Nutrition Facts

Per Serving: 455 calories; 33.9 g fat; 10 g carbohydrates; 27.8 g protein; 136 mg cholesterol; 495 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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