Monday, September 21, 2015

CHICKEN PUTTANESCA WITH SPAGHETTI SQUASH ENJOY DAN:

CHICKEN PUTTANESCA WITH SPAGHETTI SQUASH by CHEF DAN:
Serves 4

INGREDIENTS:
2 boneless, skinless chicken breast cut into bit size pieces
1/4-teaspoon EACH sea salt and freshly ground black pepper
Pam cooking spray
1/2-teaspoon dried Turkish oregano
3 garlic cloves, minced
12-cherry tomatoes, left whole
8 crimini mushrooms, halved
1/4-cup pitted and quarter Kalamata olives
1 tablespoon capers, drained
1/2-teaspoon red pepper flakes
3 tablespoon olive oil, divided
Freshly grated Parmesan cheese

DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES F)
1.   In a skillet add 1 tablespoon oil over medium-high heat when sizzling.
2.   Add chicken, seasoned with salt and pepper, cook until just barely cooked through; set aside.
3.   Halve squash lengthwise and scoop seeds.
4.   Season with salt and pepper.
5.   Coat baking sheet with Pam; layer halves cut side down, and bake for 30 minutes.
6.   Combine oregano, garlic, cherry tomatoes, mushrooms, olives, capers red pepper flakes, and 2 tablespoons olive oil in a bowl.
7.   Remove baking sheet from the oven and transfer tomatoes mixture and chicken pieces on to the baking sheet alongside the squash.
8.   Return to oven and cook for 15 minutes more.
9.   Remove baking sheet from oven and scrape squash crosswise to pull strands from shell into a bowl; discard shells.
10.                Using the back of a fork, gently push down on the sheet to break the tomatoes up to release their juices.
11.                Scrape tomato mixture, chicken and any juices into a bowl with the squash.
12.                Serve in individual bowl.
13.                Top with freshly grated Parmesan cheese.

ENJOY DAN:                                                              BON-APPETITE!!




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