Ingredients

• * 1 tbsp Savory memoirs spice mix
• * 2 chicken breasts
• * 1 spaghetti squash
• * 1/4 lbs shiitake mushrooms (or any darker mushroom)
• * 3 tbsp vegetable oil
• * 1/2 cup vegetable stock
• * 2 green onions
• * 1/8 cup pomegranate seeds

Method

1. Cut the spaghetti squash in half lengthwise. Rub down with vegetable oil and liberally season with salt and pepper. Put it into a 400 degree oven and let it roast until gold brown, about 45 minutes.
2. Make the poaching broth with enough vegetable stock to cover the chicken and two tables spoons worth of Savory Memoirs. For a more flavorful broth add more spice according to your palate. Clean up and trim the chicken breast and bring the broth back to a boil. Add the chicken breasts and reduce heat to medium to low and boil for 14 minutes. After 10mins start checking on the chicken with a thermometer. You want the cheick to be at 165 degrees. Remove from heat and allow to rest. Continue to reduce the broth and save it for the sauce.
3. While the chicken is cooking, thinly slice the mushrooms and saute until soft. Take the green part of the Green onions and cut them into small lengthwise strips. Put these strips into a bowl of ice water and remove once they have started to curl up.
4. Remove the squash and shred into noodles. Plate the noodles and drape the mushrooms in an overlapping pattern over the top. Add pomegranate seeds to the top. Thinly slice the chicken and plate next to the noodles. Add green onions on top of the chicken.
5. Take the reduced broth and pour it over the dish right before serving.
6. Serve with LXV Reserve Syrah.
7. Soy Sauce Powder, Smoked Black Pepper, Cloves, Miso, Porcini Mushroom Powder, Black, & Other Spices

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