ROASTED SPAGHETTI SQUASH WITH CHICKEN AND BROCCOLI SLAW ENJOY DAN:

     ROASTED SPAGHETTI SQUASH WITH CHICKEN AND BROCCOLI SLAW

                                                                                                    By CHEF DAN:

Serves 4

SPAGHETTI SQUASH:

1 spaghetti squash, cut in half and seeded

2 tablespoon olive oil

1 tablespoon butter

Sea salt and Seasoned Pepper Medley to taste

Parmesan cheese for serving

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Rub the squash with 2 tablespoons olive oil and season with S & P.

2.   Place cut side down on prepared baking sheet.

3.   Roast for about 45 minutes.

4.   In bowl add the butter.

5.   When squash is cook using fork remove the long strand into the bowl.

6.   Toss and sprinkle with some cheese.

CHICKEN AND BROCCOLI SLAW.

1 pound boneless, chicken breast, cut length wise

3 tablespoons olive oil, divided

1 (10.5 Oz) can RO*TEL tomatoes with green chilies

2 tablespoons red wine vinegar

1 jalapeno, minced

1/2-cup chicken broth

1 onion, sliced thin

1 red bell pepper, thinly sluiced

12 cherry tomatoes

1/4-sliced almonds, roasted

DIRECTIONS:

1.   Pound chicken with meat millet until 1/2-inch thick.

2.   Sprinkle red wine vinegar and 1 tablespoon oil over the chicken mix and marinate 1/2-hour; season with salt and pepper.

3.   Mix jalapeno, broth and tomatoes together.

4.   In a skillet add 1 tablespoon olive over high-heat when sizzling.

5.   Add chicken and sauté for 3 minutes.

6.   Add Jalapeno mix and bring to a boil.

7.    Reduce heat cover and simmer for 5-7 minutes.

8.   In a separate bowl add broccoli slaw, onion, red pepper, and cherry tomatoes.

9.   Mix and sprinkle with remaining oil and season with salt and pepper.

10.                Top with roasted almonds.

11.                Serve chicken and spaghetti squash with the slaw salad.

ENJOY DAN:                                                                BON-APPETITE!!