Lightened Up Chicken Parmesan”Pasta”

By • January 14, 2016 0 Comments

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Author Notes: An Italian classic lightened up and made Paleo. This low calorie Lightened Up Chicken Parmesan “Pasta” will soon become a regular dinner in your household.Megan Olson


Serves 5

  • boneless skinless chicken breasts, pounded thin
  • 1/2 cup almond flour (sub oat flour if allergic to nuts)
  • 1 tablespoon extra virgin olive oil
  • 2 egg white
  • 2 tablespoons parmesan
  • sea salt & pepper to taste
  • 1 spaghetti squash
  • 1 24 oz can fire roasted crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 tablespoon parsley
  • 2 tablespoons minced garlic
  1. Preheat oven 425 degrees
  2. Slice spaghetti squash in half & remove seeds Spray with extra virgin olive oil cooking spray then salt & pepper
  3. On a baking sheet lined with parchment paper, place squash flesh facing down, Cover squash with tin foil, Roast in the oven 40-45 minutes
  4. After the squash has been cooking ~20 minutes, begin cooking the meal
  5. Prepare one bowl with egg whites & Prepare a second bowl with flour, sea salt & parmesan
  6. Heat a large saute pan on stove with extra virgin olive oil to medium heat
  7. Place prepared chicken in egg white bowl then move to flour bowl coating chicken with mixture
  8. Place chicken in pan, Repeat for remaining chicken
  9. Allow to cook 7 minutes or until chicken begins to brown slightly, Flip and allow cook until golden brown
  10. As the chicken is cooking, heat a large saucepan on the stove to medium-low heat
  11. Add tomatoes, garlic & seasonings (optional: add spinach if necessary), As sauce is cooking, remove spaghetti squash from the oven and with a fork shred the squash from the skin
  12. Add squash to the sauce coating well with sauce
  13. Spoon squash with sauce on a plate & top with chicken breast

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