Grilled Chicken Cacciatore W/Spaghetti Squash

Serving: 2 cups squash; 1 cup chicken mixture; 1 tsp Parmesan) 374 Cal; 7 g fat; 48 g carbs; 11 g protein
Photo by Mary Ann R.
Adapted from thechew.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from thechew.com

Ingredients

  • 6

    4-p boneless,skinless chicken breasts cut into 1" pieces

  • 1/2

    tsp kosher salt

  • 1/4

    tsp ground pepper

  • 1

    tbsp olive oil, divided

  • 1

    large oven, sliced

  • 2

    cups frozen mixed bell peppers

  • 10

    oz sliced baby portobellos mushrooms

  • 1

    25.46-pz 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

    springs 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

  • s

Directions

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.

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