Chicken Cacciatore with Spaghetti Squash

By á-12817

Let hardy vegetables, tender chicken and aromatic spices mingle all day in your slow cooker and then come home salivating to the delicious smell of this lightened-up Italian classic. The spaghetti squash here replaces traditional noodles and can be made the nigh before (and refrigerated), or whipped up in under 15 min from the time your walk in your door.

Ingredients

• 6 4-oz boneless,skinless chicken breasts cut into 1 in pieces
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1 tbsp olive oil, divided
• 1 large yellow onion, sliced
• 2 cups frozen, sliced mixed bell peppers
• 10 oz sliced baby portobellos mushrooms
• 1 25.46-oz chopped tomatoes
• 1 cup low-sodium chicken broth
• 6 tsp low-sodium tomato paste
• 4 tbsp balsamic vinegar
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 3/4 tsp red pepper flakes
• 2 to 3 sprigs fresh rosemary
• 6 lb spaghetti squash (2-3 large squash)
• 6 tbsp grated low-fat Parmesan cheese
• 1/4 cup chopped or whole fresh basil, optional

Details

Servings 6
Preparation time 20mins
Cooking time 495mins
Adapted from keyingredient.com

Preparation

Step 1

One: Sprinkle salt and pepper on all sides of chicken dividing evenly. In large nonstick skillet, heat 1 tsp oil on medium. Add one-third of chicken to skillet in single layer and cook for 1 to 2 minutes per side until lightly browned. Transfer to 4-to-6 qt slow cooker. Working in batches, repeat with remaining 2 tsp oil and chicken.

Two: To slow cooker, add onion, peppers, mushrooms, tomatoes, broth, tomato paste, vinegar, garlic, oregano and pepper flakes. Stir to combine and nestle rosemary on surface. Cover and cook on low for 6 to 8 hours.

Three: Pierce squash skin with fork in 5 places. Micro wave on a paper towel for 10 - 12 minutes. Remove, cut in half, remove seeds, scrape stringy flesh from skin, separating into strands. Divide among dishes.

Four: Remove and discard rosemary. Stir mixture and spoon over top of squash. Garnish with cheese and basil.

Make ahead: Prepare Step 3 the night before or up to 2 days before serving. Transfer to large bowl, cover and refrigerate.