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Spinach, Chicken, And Sun-dried Tomato Noodles
Heat olive oil, oregano, and thyme in a large skillet. Add chicken and sauté until cooked through (if using raw chicken). Add spinach to the pan and sauté until the leaves are mostly wilted. Add the sun-dried tomatoes and sauté for 1 minute. Add butternut squash noodles and sauté for 3-5 minutes stirring occasionally, until desired tenderness. Turn off the heat and add . . .
Prep Time: 00:05
Cook Time: 00:15
4 tbls olive oil
1/2 tsp oregano
1/2 tsp thyme
1 cup cooked chicken, diced (can use uncooked chicken as well)
2 cups spinach (frozen or fresh)
1/2 cup sun-dried tomatoes, sliced if desired
15 oz. butternut squash spirals (can also use zucchini or other favorite veggie noodles)
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese
1Heat olive oil, oregano, and thyme in a large skillet. Add chicken and sauté until cooked through (if using raw chicken).
2Add spinach to the pan and sauté until the leaves are mostly wilted.
3Add the sun-dried tomatoes and sauté for 1 minute.
4Add butternut squash noodles and sauté for 3-5 minutes stirring occasionally, until desired tenderness.
5Turn off the heat and add salt, pepper, and parmesan cheese. Stir to combine.
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