Chicken Tikka Masala with Butternut Squash Fettuccine
The strong spices in this Indian dish brings out the sweetness of the butternut squash. We also love how it has the creamy texture of a classic pasta dish, despite the lack of noodles.
- 1 large butternut squash (or 2 medium), peeled and spiraled (Blade B for Inspiralizer)
- olive oil cooking spray
- salt, to taste
- pepper, to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon virgin, unrefined coconut oil (or extra virgin olive oil)
- 1 cup diced white onion
- 2 large garlic cloves, minced
- 1 tablespoon peeled and grated fresh ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 2 teaspoons cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups canned tomato puree
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup nonfat Greek yogurt
- 1 1/2 tablespoons chopped cilantro
- 1/2 tablespoon extra virgin olive oil
- 1 pound boneless chicken breasts, cut into thin strips or 1 cubes
- Spread butternut squash noodles on a baking sheet lined with parchment paper. Spray with cooking spray and season with salt, pepper and garlic powder. Roast for 8-10 minutes at 400 degrees or until al dente.
- In a large saucepan, heat the oil over medium heat. Cook onion, garlic, and ginger for 2-3 minutes or until onion turns translucent. Add in the garam masala, coriander, cumin, turmeric, and cayenne pepper. Season with salt and add the tomato puree and lemon juice. Bring to a boil over high heat then reduce to a simmer for 10 minutes.
- In a large skillet, heat up oil and add in the chicken. Season with salt and pepper, cover, and cook for 5-10 minutes.
- Remove sauce from heat and stir in the Greek yogurt and cilantro. Add chicken to the sauce.
- Divide the butternut squash noodles into bowls and top with chicken tikka masala.
- Recipe provided by Inspiralized
Per serving: 279 kcal cal., 8 g fat (4 g sat. fat), 110 mg sodium, 4 g fiber, 8 g sugar, 30 g pro.. Percent Daily Values are based on a 2,000 calorie diet