Chicken Parmesan Spaghetti Squash & Bacon Asparagus
November 18, 2013
The plate was full tonight, ladies and gents, quite full. So was the kitchen table (well, more full than my usual hoppin’ party of one) because my little bro Andrew, who I love to brag on, joined me. Having him right down the road makes Houston feel slightly less terrifying and is my favorite part about living here. He’s an offensive lineman at Rice and as such, hardly looks like my “little brother.” At 6’5, he weighs more than the equivalent of two me’s, which is hard to fathom. Aside from being a gigantic man-child that makes me actually feel petite (hah, yeah right, I’m 5’10) and making me look like a twelve year old in comparison, he is a teddy bear. And he’s single ladies…consider this blog entry his official match.com post This recipe for chicken parmesan spaghetti squash w/ bacon asparagus is sans the parmesan, obvi, but was delicious nonetheless.
So when I found out he was coming for dinner, I decided to make something that at least sort-of resembled what he might get for dinner at the athlete cafeteria…AKA I spared him the agony of having to lie to me and say that he really loved my kale salad with scallops and beets, or any other dish that had ingredients he may consider slightly odd. The spaghetti squash is not real spaghetti (duh) and I thought about not saying anything and seeing if he noticed. But he goes to Rice, for crying out loud, and he’s a smarty pants…so I didn’t try. The spaghetti squash is soo easy to make and makes great leftovers to incorporate for the week (not as many leftovers as usual thanks to a certain ravenous football player).
As for the sauce, the recipe I found made a homemade sauce…but uh…yeah, imma be honest, ain’t got time for that. I had a test this morning and I’m worn out so that’s a pretty good excuse but even so, this Rao’s marinara sauce is delish and tastes homemade. If it ain’t broke, don’t fix it, right? I’ve seen it at Central Market and Whole foods and it is paleo-friendly, woooo! The recipe from Fit and Fed says it makes “two generous portions” but in my mind, that is 2 Andrew servings and 4 Rachel servings (the piece pictured isn’t even a whole portion). After you butterfly the chicken and add the crust, the chicken breasts seem a lot bigger. As a side dish, I wrapped some asparagus in some uncured Applegate bacon…because what guy doesn’t like bacon-wrapped anything?
Chicken Parmesan (Recipe from Fed and Fit):
- 2 Chicken Breast Halves, butterflied (just means cut in half longways)
- 1 ½ cups almond meal/flour
- 2 tbsp Italian Seasoning
- 1 tsp salt
- 2 tsp pepper
- 2 Eggs, beaten
- 2 cups Rao’s marinara sauce
Preheat oven to 375 F and line a baking sheet with aluminum foil. In a wide dish, beat two eggs together. Mix the almond meal, seasoning, salt, and pepper and put on a plate. Dip each piece (and each side) of chicken in the egg wash, then in the almond meal mixture. Repeat to give the crust a thick texture. Place chicken on the baking sheet and bake 35-40 minutes or until crispy on outside. Heat up the marinara sauce in a saucepan on the stove until warm.
Preheat oven to 400 F and cut spaghetti squash in half using sharp knife (could require some elbow-grease…). Place halves face down on baking dish. Bake for 25-30 minutes or until squash shows thread-like texture when forked through.
Cut asparagus ends and cut pieces of bacon in halves or thirds. Wrap halves of bacon around asparagus and place on roasting dish. Drizzle olive oil and balsamic vinegar and add salt and pepper. Roast in oven for 25 minutes, turning at halfway point if desired.