Mediterranean Chicken with Spaghetti Squash
Serves:
6
Outstanding dish - big flavors and very satisfying - definitely a keeper!
Prep Time:
Cook Time:
Total Time:
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 | 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:
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.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet.
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.
When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture. Yield: 6 servings.
Source: tasteofhome.com
