Ingredients
CHICKEN WITH GREEN PEPPERS AND PINEAPPLE SALSA OVER SPAGHETTI SQUASH
4 oz chicken breast, cut into pieces - 4P
Mexican seasoning (or taco seasoning)
1 tsp olive oil
2 cups broccoli, chopped - 1/2C
3/4 cup Paul Newman’s Pineapple Salsa - 1.5C
2C yellow squash or zucchini - 1C
1 cup Spaghetti Squash - 1C
Preparation
Season the chicken and saute in olive oil until cooked. Add the broccoli, saute until tender. Add the salsa, cook until heated through. Cook spaghetti squash and place 1 cup of the shreds on a plate, top with the chicken mixture, and enjoy!
