ROASTED RED PEPPER CHICKEN & VEgetables

Chicken breast covered in a roasted red pepper cream sauce over spaghetti squash, served with roasted broccoli and butternut squash.  A great low carb alternative to classic pasta dishes.

PER SERVING – MAKES 5

457 CALS

PREP TIME

25 MINUTES

COOK TIME

40 MINUTES

CARBS PROTEIN FAT
34g 52g 12g

NUTRITION INFO

The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

4 from 2 votes (2 ratings without comment)

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