Directions (continued)

• 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.