Mediterranean Chicken With Spaghetti Squash
Here is a delicious (and healthy) way to enjoy spaghetti squash. Our Mediterranean Blend, Fennel Seed Powder, and Garlic Granules are the perfect herbs and spices to give this dish 'old world' flavors, without a lot of fat and carbs!
MEDITERRANEAN BLEND, Garlic Granules, Fennel Seed Powder
Ingredients:
1 medium spaghetti squash
1 1/2 lbs. boneless/skinless chicken breasts, cut into cubes
1 medium onion, chopped
1/2 cup canned artichoke hearts, (roughly) chopped
1 can (2 1/4 ounces) sliced black olives
1 pint (fresh) grape tomatoes, cut in quarters
3 Tblspns flour
3 Tblspns olive oil
2 1/2 Tblspns Mediterranean Blend (divided)
2 tsp Garlic Granules (divided)
1 tsp Fennel Seed Powder
1 tsp salt
1/4 tsp pepper
1 cup fat free chicken broth
1/2 cup white wine
1/3 cup low-fat half and half
1/2 cup feta cheese
Directions: Cut the spaghetti squash in half and discard the seeds. Cook until tender in a microwave or regular oven (cut side down), or in a pressure cooker (e.g. 'Instant Pot'). Remove the squash 'noodles' from the shell by scraping with a fork. Spread the noodles on paper towels (for 30 minutes) to absorb the excess moisture. In a skillet sprayed with cooking spray, cook the chicken until no pink remains. Remove the chicken from the skillet and set aside. In the same skillet, cook the onions and 1 tsp of Garlic Granules in the oil for 1 minute. Stir in the flour, then slowly add the broth, wine, and the half & half. Bring to a boil and cook until thickened. Stir in the artichokes, olives, tomatoes, 2 Tblsns of Mediterranean Blend, Fennel Seed Powder, salt, pepper and the chicken. In a separate skillet, quickly stir fry the dried squash in cooking spray, 1/2 Tblspn of Mediterranean Blend, and 1 tsp of Garlic Granules. To serve, place the squash on a plate, top with about a cup of the chicken mixture and garnish with the feta cheese.
