Author:Get Inspired Everyday! - the sauce is inspired from Giada
Prep Time:30 mins
Cook Time:25 mins
Total Time:55 mins
Yield:4 servings or 8 if you double the butternut noodles 1x
Rosemary Chicken Ragu:
1 pound boneless, skinless chicken thighs cut into 1/4” pieces
3 Tablespoons olive oil
1 large onion, ends removed, peeled, and diced into 1/8” pieces
2 cloves garlic, minced
2 Tablespoons chopped fresh rosemary
1 Tablespoon coarse sea salt (less if it’s ground)
1 cup chicken stock
2–28 ounce cans/jars of whole tomatoes (fire roasted is my favorite), blended for a few seconds to make a chunky sauce
Note: You’ll need to double the amount of butternut noodles if you want to use all of the sauce. We like to make the sauce once and freeze half of it for another super easy meal!
1 butternut squash – mine weighed 3 1/2 pounds
olive oil and sea salt
Serve with freshly grated parmesan cheese
Start by heating a large deep sided skillet, or dutch oven over medium-high heat. When the pan is hot, add 1 Tablespoon of the olive oil to the pan with the chicken. Brown the chicken, but don’t worry too much about cooking it all the way through, it will finish cooking in the sauce at the end.
Remove the chicken from the pan and set it aside.
Add the remaining 2 Tablespoons of olive oil to the pan and sauté the onion until translucent with browned edges. Add the garlic and rosemary to the pan, and sauté just until fragrant before adding the sea salt, chicken stock, and blended tomatoes.
Bring the sauce to a boil, then reduce the heat until you have a gentle simmer. Simmer for 25 minutes or until the rosemary is no longer the prominent flavor of the sauce. Depending on your simmer, you may need to add a small amount of water if the sauce starts to get too thick.
Preheat the oven to 450ºF.
While the sauce is simmering, prepare the butternut squash by cutting off the stem end and the rounded end with all the seeds, (reserve the unused squash for another purpose – like roasted veggies). Peel the remaining squash, (you should have around 2 pounds remaining) and cut it into about 4″ lengths for spiralizing.
Fit the squash onto the spiralizer (I used the 1/4″ blade) and spiralize. Peel apart any butternut noodles that are sticking together and place them on a parchment lined baking sheet. Drizzle them with a small amount of olive oil and sprinkle with ground sea salt. Toss the ‘noodles’ to thoroughly coat them.
When the sauce has simmered for about 20 minutes, add the sautéed chicken and continue to simmer while you roast the ‘noodles’.
Place the butternut noodles in the oven to roast. Roast until they’re al dente – about 8 minutes. While the butternut noodles are roasting, grate the optional parmesan cheese.
Serve the noodles topped with the sauce, and a sprinkling of parmesan cheese if desired!