Mediterranean Chicken with Spaghetti Squash Recipe

Mediterranean Chicken with Spaghetti Squash Recipe photo by Taste of Home

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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 — Strathclair, Manitoba

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Mediterranean Chicken with Spaghetti Squash Recipe

Prep: 35 min. Cook: 35 min.

Yield: 6 Servings

35 35 70

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.

Nutritional Facts 3/4 cup chicken mixture with 1 cup squash equals 340 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 656 mg sodium, 27 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1-1/2 starch.

Originally published as Mediterranean Chicken with Spaghetti Squash in Healthy Cooking October/November 2009, p35