Chicken Del Prado

This recipe is one that I made often when I was a teenager. Even then I loved searching through cookbooks and I found this recipe in a cookbook that Avon had put out called the Busy Woman’s Cookbook. Several years ago I found the cookbook at an antique mall and I had to buy it for myself. I made several changes to it to make it both low carb and to simplify the technique as well. I don’t think the taste was compromised in the least.

Chicken Del Prado

  • 1 large spaghetti squash
  • 4 chicken boneless chicken breasts cut into bite size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-4 Tablespoons Extra Virgin Olive Oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 stalks celery, chopped
  • 2 1/2 cups tomatoes, chopped
  • 3/4 teaspoon Thyme, ground
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 Tablespoons tomato paste
  • 1 cup white wine (I used chardonnay)
  • 3-4 Tablespoons butter
  • xanthum gum (optional)

Heat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Place squash in a shallow baking dish with centers facing up. Lightly drizzle olive oil on top of squash. Place into oven. This should bake for approximately 30-40 minutes depending on size. Be sure to check often to see if squash is soft and if fork inserted into it can easily shred the squash. Once it is to this point remove from oven, shred squash and stir the butter into it. Set aside.

While the squash is roasting add olive oil to large saute pan and once heated add chicken and salt and pepper to taste. Once chicken is lightly browned remove chicken from the pan leaving the oil.

Place the onion, red pepper, mushrooms, celery and garlic into the pan and cook until tender. Next add tomatoes, tomato paste and white wine. Stir well. Add thyme, bay leaf and cayenne pepper. Stir well. Add chicken back to pan and stir well. Place lid on pan and allow to simmer for approximately 15 minutes stirring often. Remove the lid the last 5 minutes to allow sauce to thicken. If necessary you can add xanthum gum to assist with the thickening.

Serve over buttered spaghetti squash. Enjoy.


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