Mediterranean Chicken with Spaghetti Squash

Serves: 6

Outstanding dish - big flavors and very satisfying - definitely a keeper!

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:


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


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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