Wednesday, June 30, 2010

Mediterranean Chicken with Spaghetti Squash

Mediterranean Chicken with Spaghetti Squash: Serves 6 ( 1 c. squash topped with about 3/4 c. chicken mixture = 7 points)

1 spaghetti squash, halved and seeded.
1-1/2 lbs. boneless, skinless chicken breasts, cubed
5 center cut bacon strips, chopped
4 green onions, sliced
4 garlic cloves
3 T. all purpose flour
1 c. FF chicken broth
1/2 c. white wine or additional chicken broth
1/3 c. half and half cream
2 plum tomatoes, chopped
1 can ( 2-1/4 oz) sliced black olives, drained
1/3 c. grated parmesan cheese
1/2 tsp. dried sage
1/4 tsp dried thyme
salt and pepper to taste

Place halved seeded squash in a microwave safe dish. Microwave on high for 18 minutes or until tender ( Mine took about 25 minutes)

Meanwhile, in a large nonstick skillet coated with cooking spray, cook the chicken unti no longer pink. Remove from the skillet. Cook bacon and green onion in the same skillet until bacon is crisp, Remove bacon with a slotted spoon to a plate covered with paper towel. Add garlic. Cook for 1 minute. Stir in flour until blended. Add broth, wine and cream. Bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon. Heat through.

When squash is cool enough to handle, use a fork to separate strands. Serve topped with chicken mixture.

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