Chicken Parmesan with Spaghetti Squash
This recipe is perfect for using up the spaghetti squash and herbs in my garden. —Kristina Krummel, Elkins, AR
Takes: 30 min. • Makes: 4 servings
1 medium spaghetti squash
4 boneless skinless chicken breast halves (6 oz. each)
2 Tbsp. minced fresh parsley, plus more for topping
1 Tbsp. minced fresh oregano or ³/4 tsp. dried oregano
1 Tbsp. minced fresh basil or ³/4 tsp. dried basil
2 Tbsp. olive oil
1 jar (14 oz.) pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool squash slightly.
2. Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes.
3. Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley. 1 CHICKEN BREAST HALF WITH ³/4 CUP SQUASH AND 1/2 CUP SAUCE 501 cal., 19g fat (5g sat. fat), 109mg chol., 704mg sod., 43g carb. (8g sugars, 9g fiber), 43g pro.