Spaghetti Squash with Chicken & Sun-Dried Tomato Sauce
Prep: 15 minutes
Cook: 15 minutes • Serves: 6
1 jar (8.5 ounces) julienne cut sun-dried tomatoes in oil with Italian herbs
1 can (8 ounces) tomato sauce
1 cup water
1-3/4 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons crumbled feta cheese
1.With fork, pierce spaghetti squash several times on each side to vent. On large microwave-safe plate, heat squash in microwave oven on high 10 to 12 minutes or until squash feels slightly soft when squeezed, turning once halfway through cooking. Cool 10 minutes.
2.Meanwhile, purée sun-dried tomatoes including oil with herbs, tomato sauce and water in blender until smooth.
3.Heat large skillet over medium-high heat until hot but not smoking. Add chicken, oil, salt and pepper, and cook 3 to 5 minutes or until chicken is lightly browned; add sauce. Reduce heat to medium and heat to simmering. Cook 3 to 5 minutes longer or until chicken loses its pink color throughout and reaches an internal temperature of 165°, stirring occasionally.
4.Cut squash lengthwise in half and remove seeds. With fork, shred squash into spaghetti-like strands onto large microwave-safe plate. Heat squash in microwave oven on high 1 to 1-1/2 minutes or until heated through. Divide squash between 6 pasta bowls. To serve, spoon chicken mixture over squash and sprinkle with feta cheese.
Approximate nutritional values per serving:
489 Calories, 33g Fat (6g Saturated), 70mg Cholesterol,
872mg Sodium, 21g Carbohydrates, 5g Fiber, 29g Protein