Mediterranean Chicken with Spaghetti Squash
Outstanding dish - big flavors and very satisfying - definitely a keeper!
|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|
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.