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Mushroom chicken with spaghetti squash

Préparation - 45 minutes


Serves 4

  • 1 large spaghetti squash
  • 400 g cubed chicken breast meat (about two breasts)
  • 500 mL (2 cups) 15% cooking cream
  • 2 garlic cloves, smashed and finely chopped
  • 1/2 white onion, finely diced
  • 1 package oyster mushrooms
  • 10 sage leaves, chopped
  • 30 mL (2 tablespoons) Favuzzi extra-virgin olive oil
  • A few cubes of feta cheese, to taste
  • Favuzzi Porcini and salt, to taste
  • Pepper, to taste


  1. Cut the squash in half and remove the seeds. Place the halves face down on a rimmed baking sheet and pour 100 mL of water at the bottom of the baking sheet.
  2. Bake in the oven at 350°F (180°C) for 30 to 45 minutes, or until flesh is tender and is easy to break off with a spoon.
  3. Leave to cool, then spoon out all the squash flesh, put in a bowl and set aside.
  4. In the meantime, heat the olive oil in a pot and sauté the onion until translucent.
  5. Add the chicken, then the garlic and the mushrooms.
  6. Cook for 3 minutes.
  7. Add the cream, the sage, the porcini salt and pepper to taste, and cook over low heat for 5 minutes.
  8. Just before serving, place the spaghetti squash in the middle of a plate, in the shape of a nest, and fill the center with a ladle of creamy chicken.