Grilled Chicken Scampi

It's the time of the year that squash is in abundance.  They are super cheap and they last a while after you buy them.  I picked up a spaghetti squash at Trader Joe's a few weeks back (for under $3) and finally cooked it up last week for what has long been one of our favorite paleo meals. I made this as part of my mama's birthday dinner this past April and it was a hit with our pre-paleo family as well (right guys?).

Speaking of pre-paleo -- I loved me some Olive Garden pasta.  This meal is a bit of a copy cat of my favorite meal there, Grilled Chicken Scampi, minus the cream (which really doesn't make that big of a difference) and the pasta.  And it is good.  Brandon says that it's one of his favorite meals.  Jack loves it.  Sam, well, he actually went to bed early the night we made this, so I don't know what his opinion would have been.  Although he did love the hot dog and avocado he had instead. :)

I will say that this dish is a smidge more labor intensive than our normal meals.  But a little prep ahead of time helps.  And, while I often cook with the kids running underfoot (or getting caught in the cross fire of a Nerf gun war...), I don't usually when I make this meal.  Just keeping it real here.  However, this is definitely a meal that you could make ahead of time and pop in the oven for 20 minutes or so before you serve it.

Grilled Chicken Scampi

1.5 lbs (roughly) sliced chicken breast or tenderloins
1 spaghetti squash, cooked and shredded (see note)
1 head garlic, roasted (see note)
3 bell peppers, sliced
1 red onion, sliced
3 Tbsp butter
4 Tbsp garlic, minced
1/2 tsp crushed red pepper
2 Tbsp Italian seasoning
1 Tbsp arrowroot powder
3 cups chicken broth
salt and pepper to taste
olive oil for cooking chicken

Heat butter in large skillet.  Add minced garlic, Italian seasoning, crushed red pepper.  Cook for a minute on medium heat and then add in arrowroot powder and stir for another minute.  Whisk in chicken broth until smooth.  Simmer on low heat until sauce thickens a bit (about 25 minutes).

While sauce is cooking, season chicken with salt and pepper and grill up in olive oil.  I usually have to do this in a couple of batches.  Once chicken is done, remove from pan and grill up peppers and onion with a bit of salt.

Take roasted garlic cloves and mash into a paste with a fork.  Whisk into sauce. 

Lastly, combine spaghetti squash, chicken, peppers, onions, and sauce in a large serving bowl and serve family style!

*Spaghetti Squash: A lot of times when you buy a spaghetti squash, it will come with a sticker on it with instructions of how to cook it.  You can microwave it or cook it in the stove.  I like to cut it in half, scoop out the seeds and place it face down in a large pan with about an inch of water.  Pop it in a 350 degree oven for about 45-60 minutes. (Which is about how long it takes to roast your garlic....)  Once it has cooled a bit, scrap out the insides with a fork and watch it magically turn into spaghetti!

*Roasting Garlic: Cut the top off a head of garlic.  Drizzle with olive oil and wrap in foil.  Bake in 350 degree oven for 45 minutes.  Once it has cooled a bit, squeeze cloves out of the paper.