RECIPE: CHICKEN MARSALA WITH SPAGHETTI SQUASH
Cut Spaghetti Squash in half, remove seeds and place on half sheet pan. Drizzle 3 tbsp Olive Oil on inside, season with Salt and Pepper, place open side down and put in oven for 40 minutes at 350. Slice Chicken Breast in half, lengthwise. Heat saute pan with 3 tbsp of Olive Oil and add 3 tbsp Butter. Dust Chicken Breast with Flour and place in hot saute pan, cook until both sides are golden brown. Slice up 2 cups of Domestic Mushrooms. Add Mushrooms, 1 full jar of Stancato’s Marsala, let simmer until Chicken is fully cooked. Remove Spaghetti Squash from oven, scape out insides, shred until the consistency of Spaghetti. Warm another saute pan with 3 tbsp of Olive Oil and Butter, add Spaghetti Squash, toss until all the squash is coated, then add ½ jar of Stancato’s Rosa Maria Sauce and 2 tbsp Basil. Once warm, your meal is ready.
Serves 4-8 People