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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