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Ingredientes
- 2 ½ lbs. boneless chicken breast
- 1 lb. of your favorite spaghetti
- Spice Rub:
- 1 tsp. curry powder
- 1 tsp. garlic powder
- ¾ tsp. salt
- ½ tsp. black pepper
- 1 tsp. paprika
- 1 tablespoon lemon juice
- 2 tablespoons olive
- Veggies for the Spaghetti:
- 3 bunches of scallions - chopped
- 1 quart button mushrooms - sliced
- ½ red onion – sliced
- 4 cloves of garlic – chopped
- ½ cup fresh Italian parsley - chopped
- 1 tsp. lemon juice
- ¼ - ½ tsp. salt
- ¼ tsp. black pepper
- 2 tablespoons - Olive oil and a little extra for drizzling
Direcciones
- Chicken & Spice Rub:
- Combine all of the above ingredients in a small bowl and stir.
- Preheat Oven 350 degrees:
- Place chicken in a baking pan and rub with the spice rub.
- Bake for 30 35 minutes, or until juices run clear.
- Veggies for the Spaghetti:
- Prepare the spaghetti as directed while preparing the veggies.
- Heat a large frying pan with the olive oil. Add the mushrooms and sauté until the mushrooms get a little golden.
- Add the sliced onion and garlic. Continue to sauté for another minute or two.
- Drain the spaghetti and add to the veggie pan. Slice the chicken and top the spaghetti with the chicken.
- Drizzle a little olive oil and add the lemon juice and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 5 servings | |
| Calories 446 | |
| Calories from Fat 250 | 56% |
| Total Fat 27.89g | 35% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 712mg | 30% |
| Potassium 663mg | 19% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.1g | 2% |
| Protein 39.66g | 63% |
