
Slow Carb
Chicken & Squash Cacciatore
with Portobello Mushroom
380 cals
25 mins
Description
There are lots of tasty variations of this Italian hunter’s stew. Our slow carb version has winter (or invierno) written all over it. Tender chicken and meaty portobello mushroom simmer in a tomato-based sauce. Butternut squash fills out each serving delightfully, keeping it all veggie-forward.
Ingredients
for 2 servings
(Double for 4 portions)
4 Canadian-raised chicken thighs (air chilled)
300g Diced butternut squash
1 Portobello mushroom
150g Green peas
30ml Vegetable demi-glace
15ml Tomato paste
10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Nutrition
Total fat | 10g |
Saturated Fat | 3g |
Sodium | 700mg |
Total carbs | 33g |
Sugar | 14g |
Protein | 40g |
Fibres | 7g |
Recipe Instructions

- Pat the chicken dry; rub with ½ the spices, a drizzle of oil and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until browned.
- Transfer to a plate and reserve the pan.

- Meanwhile, remove the stem from the mushroom; small-dice.

- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 2 to 3 min., until beginning to soften.
- Add the tomato paste and remaining spices. Sauté, 1 to 2 min., until dark red.
- Add the squash, demi-glace, 1 cup water (double for 4 portions), chicken and S&P.
- Simmer, partially covered, stirring occasionally, 4 to 6 min., until the chicken* and squash is cooked through and the sauce has thickened.

- To the pan, add the peas and cook, stirring occasionally, 1 to 2 min., until warmed through.
- If the sauce seems dry, gradually add ¾ cup water (double for 4 portions) until you achieve your desired consistency; season with S&P.

- Divide the stew between your bowls. Bon appétit!
