Chicken Parme­san with Spaghetti Squash

Simple & Delicious - - ON THE MENU -

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.

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