Spaghetti Squash With Grilled Chicken And Sundried Tomatoes Food

SPAGHETTI SQUASH WITH GRILLED CHICKEN AND SUNDRIED TOMATOES

Steps:

• Preheat oven to 375 degrees (F).
• With a sharp knife, cut spaghetti squash in half lengthwise.
• Scrape/remove seeds with a spoon.
• Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
• Using a fork, scrape the inside of the squash with the tines to remove strands.
• In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
• Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
• Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
• Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
• Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
• Serve on top of the squash strands with fresh shaved Parmesan cheese.

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
• Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
• Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.