Chef Jamie Whips Up Mushroom & Leek Parmesan Cream Sauce, Grilled Chicken and Spaghetti Squash
Roasted Spaghetti Squash
Spaghetti Squash, 1 small to medium size
Kosher salt, as needed
Or Making It Delicious All-Purpose Seasoning, as needed
Black pepper, as needed
Avocado oil, as needed
- Preheat the oven to 375 degrees.
- Cut the squash in half longways, place on a sheet pan, drizzle with avocado oil then sprinkle with a generous amount of salt and pepper.
- Place the pan in the center of the oven and roast for about 35-45 minutes, until the egdes look very wrinkled.
- Allow to cool for at least 20 minutes, or until you are ready to plate, before scooping out all the “spaghetti noodles” and onto the sheet pan and toss. Cover in the pan to keep warm and set aside.
Grilled Chicken Breasts
Chicken breast, 12 – 16 oz
Kosher salt, as needed
Black pepper, as needed
Avocado oil, as needed
- Start preparing the chicken and sauce once the spaghetti squash is out of the oven or only a few minutes from being ready.
- Prepare all of the vegetables below and set aside before cooking the chicken.
- Preheat the outdoor grill to 400 degrees.
- Sprinkle the chicken on both sides with salt and pepper, then drizzle with a little oil to coat the chicken for the grill.
- Cook the chicken for 2-3 minutes on each side and/or until the internal temperature reaches 165 degrees and there is no pink.
- Cover and set the chicken aside.
Parmesan Cream Sauce
Avocado oil, as needed
Cherry tomatoes, halved, 1 cup
Baby bella mushrooms, sliced, 3 cups
Leeks, thinly sliced, 1 cup
Garlic, finely chopped, 1 clove
Fresh thyme, finely chopped, 1 teaspoon
or dry thyme, 1/4 teaspoon
Heavy Cream, 1 1/2 cup
Parmesan, grated, 1/2 cup
Kosher salt, as needed
Black pepper, as needed
- In a non-stick pan, heat 2 teaspoons of oil over a medium high heat.
- Toss in the halved cherry tomatoes, with a touch of salt and pepper and cook until the tomatoes start to brown a little and appear to burst. Remove the tomatoes from the pan and set aside.
- Using the same pan, add 1 tablespoon of oil and the mushrooms, adding a touch of salt and pepper. Cook the mushrooms until they start to darken around the edges. Then add your leeks, garlic and thyme. Again, adding a touch of salt and pepper.
- Finish cooking the mushrooms for approximately 2 minutes until the mushrooms are cooked through then pour in the heavy cream. Reduce the heat to a low medium heat and bring to a low simmer until the heavy cream coats the back of a spoon. Toss in the parmesan cheese and stir in, allow to simmer for another 10-20 seconds and remove from the heat. Taste and add a touch more salt and pepper if desired.
- Assemble your plates: Separate your scooped “spaghetti noodles” onto the center of 2-3 plates. Slice your chicken breasts at a bias and place over top of the noodles, then pour as much sauce and veggies over your chicken as desired. Sprinkle with fresh cracked pepper if desired.
