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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen. Ingredients:
1 medium spaghetti squash (2 pounds) |
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes |
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
2 garlic cloves, minced |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 cup fresh baby spinach |
1/2 cup marinated artichoke hearts, drained |
1/3 cup chopped pitted greek olives |
2 tablespoons crumbled feta cheese |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
2. Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.
3. When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.) Yield: 2 servings.
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