Healthy Omega-3 Chicken Spaghetti

A tasty meal the entire family will enjoy.


1 whole cooked Omega-3 Chicken cut into chunks
¼ tsp salt
½ tsp pepper
10 oz Rotel Mexican Tomatoes drained
2 or 3 large zucchini spiralized
1 spaghetti squash cooked
1 Tbsp. Macadamia Nut Oil
1 Tbsp. grass-fed butter
1 white or red onion finely chopped
1 c sliced mushrooms
Optional: broccoli, cauliflower, asparagus, peas, green beans or bell peppers

Yogurt sauce:
1 c Greek Yogurt sugar free
1 tsp Worcestershire Sauce
½ tsp Ground Black Pepper
1 tsp Dijon Mustard
1 tsp Garlic minced
¼ c Parmesan Cheese shredded
1½ c Grass-Fed Cheddar Cheese


1. Cut the whole chicken into chunks and season with salt and pepper.
2. Drain the Rotel in a sieve and press it a little with a spoon to remove as much liquid as possible, set aside.
3. Spiralize your zucchini and cook your spaghetti squash.
4. Cut the “noodles” with a pair of kitchen scissors into manageable lengths.
5. Cook the “zoodles” for 30 seconds to two minutes in the microwave, in 30-second bursts to avoid overcooking. You want them “just cooked” and not soggy. Pour off any water and let them sit on kitchen paper and pat dry to absorb more water.
6. In a cast iron or nonstick skillet add the oil and butter and cook the finely diced onion over a medium heat until soft and cooked, for about five to seven minutes. Add sliced mushrooms and any optional vegetables and cook for two to four minutes then remove from the skillet.
7. Add the yogurt, Worcestershire sauce, ground black pepper, Dijon mustard, and garlic to the same skillet you cooked the onions and vegetables in—bring to a boil.
8. Simmer the yogurt sauce for about five to eight minutes or until it thickens up. Add back the onions and vegetables and Parmesan cheese then simmer for an additional one minute on medium heat. Mix in the drained Ro-Tel, cooked zucchini noodles, spaghetti squash, cooked chicken in the skillet with the cream sauce, and one cup of cheddar cheese.
9. Add mixture to casserole dish and top with remaining cheddar cheese.
10. Bake at 450 degrees F for 30 minutes until hot.


Submitted by Sandra Slanker