Rainbow Chard, Tomato Sauce with Instant Pot Spaghetti Squash and Chicken Breast

Instant Pot Spaghetti Squash

Ingredients

• 1 (2lb.) Spaghetti Squash
• 1 cup water

Directions

1. Pierce the squash all over with a paring knife about, ½ inch long vents
2. Insert the steamer in the instant pot and add the water
3. Cook on high pressure for 15 minutes and use the instant release when done.
4. Allow to cool. Cut in half and remove the seeds and throw them away. Remove the squash and shred with a fork.

 

Rainbow Chard Tomato Sauce

Ingredients

• 1 tablespoon olive oil
• ½ onion, chopped
• 5 large chard, sliced
• ¾ cup canned, diced unsalted tomatoes
• ½ cup chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

1. Heat olive oil in large saucepan until shimmering, add in onion and cook for 5-7 minutes, until brown.
2. Add in the sliced chard and cook for about 3 minutes.
3. Add in the tomatoes, chicken broth, garlic powder, red pepper flakes, salt and pepper and stir to combine.
4. Cover the saucepan and reduce the heat to low and allow to simmer for 10 minutes.

 

 

Skillet Chicken Breast

Ingredients

• 2 chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried rosemary

Directions

1. Heat the olive oil in a cast iron skillet until shimmering
2. Season the chicken on both sides with onion powder, salt, pepper and rosemary.
3. Add chicken to the hot cast iron and cook for about 10 minutes on one side. Flip the chicken, lower the heat and cook for another ten mintues.