Chicken Asparagus & Acorn Squash
Print Recipe
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
5 people 15 minutes
Cook Time
45 – 60 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
45 – 60 minutes
Chicken Asparagus & Acorn Squash
Print Recipe
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
5 people 15 minutes
Cook Time
45 – 60 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
45 – 60 minutes
Ingredients
Baking the Acorn Squash
  • 1 acorn squash seeded, slice and cleaned
  • 2 tbsp olive oil
  • 1 tsp garlic salt
  • ground black pepper
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • ¼ cup water
Chicken Asparagus
  • 3 boneless chicken breast cut in half
  • 1 tsp ground black pepper
  • 3 tbsp olive oil
  • 1 bunch of asparagus cleaned
Cream of Mushroom
  • ½ cup mushrooms
  • ½ cup onions
  • 3 tbsp ginger (optional)
  • 2 tbsp garlic
  • 1 ½ tbsp butter
  • 2 tbsp soy sauce
  • 2 tbsp gluten-free flour
  • corn starch if needed
  • 1 cup milk
  • 1 ½ cup water
Servings: people
Instructions
  1. Baked the Acorn Squash in 400 degrees for 45 minutes. Make sure you check on your squash since some oven doesn’t have the same temperature.
  2. Start rolling your chicken with few asparagus in the middle. Tie the chicken using twine or toothpick if you don’t have twine available.
  3. Sear all the roll chicken for about 2 minutes on both side.
  4. Once your done searing all the chicken. Add butter, the onions, and garlic and cook for 2 minutes.
  5. Add the gluten-free flour mix well. Then add soy sauce, water, salt, ground black pepper, and milk. Stir if well until all the ingredients are well combine. Bring to boil and let it cook for 3- 4 minutes.
  6. Once the sauce is finish, pout it over the chicken, covered it with foil, and let the chicken baked for 20 minutes in 350 degrees.
  7. Serve and enjoy.
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