Mediterranean Chicken with Spaghetti Squash |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Brimming with classic Mediterranean ingredients, this restaurant-quality dish will be an instant dinnertime hit. Serve it with a quick salad for a complete meal. Jayne Martin â Strathclair, Manitoba Ingredients:
1 medium spaghetti squash |
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes |
5 center-cut bacon strips, chopped |
1 medium leek (white portion only), coarsely chopped |
4 garlic cloves, minced |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup reduced-sodium chicken broth |
1/2 cup white wine or additional reduced-sodium chicken broth |
1/3 cup half-and-half cream |
2 plum tomatoes, chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/3 cup grated parmesan cheese |
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
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 large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet.
3. In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon mixture; heat through.
4. When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture. Yield: 6 servings.
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