Ingredients Jump to Instructions ↓

  1. 1 medium spaghetti squash

  2. 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

  3. 5 center-cut bacon strips, chopped

  4. 1 medium leek (white portion only), coarsely chopped

  5. 4 garlic cloves, minced

  6. 3 tablespoons all-purpose flour

  7. 1 cup reduced-sodium chicken broth

  8. 1/2 cup white wine or additional reduced-sodium chicken broth

  9. 1/3 cup half-and-half cream

  10. 2 plum tomatoes, chopped

  11. 1 can (2-1/4 ounces) sliced ripe olives, drained

  12. 1/3 cup grated Parmesan cheese

  13. 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage

  14. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  15. 1/2 teaspoon salt

  16. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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.


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