Agave Sweetened Chicken & Spaghetti Squash

Servings 4
Total Time 2 hr., 15 min.
Preparation 15 min.
Cook 2 hr.

Nutritional Facts

Honey Sweetened Chicken and Spaghetti Squash

Agave Sweetened Chicken & Spaghetti Squash

NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions simmered in a sweet browned sugar sauce and tossed with roasted spaghetti squash, Brussels sprout pedals and shallots.

Ingredients

4 NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions (4 ounces each), thawed
1 small spaghetti squash
1 ¼ cup chicken stock, divided
½ cup agave syrup
¼ cup raw sugar
2 Tablespoons coconut oil
2 cups shaved Brussel sprouts
¼ cup shallots, diced
Salt and black pepper, to taste

Instructions

  1. Preheat oven to 375°F. With a small, sharp knife, prick the spaghetti squash all over. Place on a baking sheet and roast until tender, about 1 hour, 20 minutes. Allow time to cool, then halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. Note that the roasting step can be done the night before.
  2. In a small sauce pot, heat 1 cup chicken stock, agave syrup and sugar over low heat. Whisk until sugar is melted, and heat for 10 to 15 minutes or until the sauce is reduced by half.
  3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season the chicken breasts with salt and pepper and place into skillet. Sear the chicken breasts for 3 minutes, on each side until browning starts. Pour the agave sauce into skillet over the chicken; cover and cook for 8 minutes on each side or until internal temperature reaches 170°F
  4. In a clean skillet, heat 1 tablespoon of oil over medium heat. Sauté spaghetti squash, Brussel sprouts and shallots for 5 minutes. Stir in ¼ cup chicken stock and heat for an additional 7 to 10 minutes or until vegetables are tender. Serve the chicken on top of the vegetables in a large family-style platter and drizzle with remaining sauce.