Smoky Tarragon Chicken & Wild Mushroom Medley with Creamed Spaghetti Squash

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 small Spaghetti squash
• 8 oz Wild mushroom medley
• 1 medium Shallot
• 2 cloves Garlic
• 2/3 cup Full-fat coconut milk
• 1/2 cup Chicken broth
• 1 tablespoon Ghee
• 1 teaspoon Olive oil
• 1 teaspoon Smoked paprika
• 2 tablespoons Fresh tarragon
• 1/2 piece Lemon
• to taste Salt
• to taste freshly ground Black pepper
• 1 tablespoon Toasted slivered almonds

Instructions

1. Preheat oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 teaspoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, or until fork-tender. Once cooled slightly, use a fork to scrape out the strands.
2. While the squash roasts, pat the chicken breasts dry. Season generously with 1/2 teaspoon of smoked paprika, salt, and freshly ground black pepper on both sides.
3. Heat 1 tablespoon of ghee in a large skillet or cast-iron pan over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from the pan and set aside on a cutting board to rest, loosely tented with foil.
4. In the same skillet (add a touch more ghee if needed), add the sliced wild mushrooms. Sauté for 5-7 minutes until they release their moisture and start to brown. Add the diced shallot and minced garlic, cooking for another 2-3 minutes until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the coconut milk, remaining 1/2 teaspoon of smoked paprika, and 1 tablespoon of chopped fresh tarragon. Bring to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
6. While the sauce simmers, fluff the roasted spaghetti squash strands. For a 'creamed' texture, gently stir in 1 tablespoon of the prepared sauce or a tiny drizzle of coconut milk, along with a pinch of salt and pepper.
7. Slice the rested chicken breasts against the grain into thick pieces. Arrange the creamed spaghetti squash on two plates. Top with the sliced chicken and generously spoon over the wild mushroom and tarragon sauce.
8. Garnish with fresh lemon zest, a squeeze of lemon juice, additional fresh tarragon, and the optional toasted slivered almonds for added texture. Serve immediately.

Nutrition (per serving)