Brimming with classic Mediterranean ingredients, this restaurant-quality dish will be an instant hit. Serve it with a quick salad for a complete meal.
—JAYNE MARTIN STRATHCLAIR, MB
PREP: 35 MIN. • COOK: 35 MIN. • MAKES: 6 SERVINGS
1 medium spaghetti squash
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
5 center-cut bacon strips, chopped
1 medium leek (white portion only), coarsely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/3 cup half-and-half cream
2 plum tomatoes, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese
1 1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet.
3. In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Add chicken and bacon mixture; heat through.
4. When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture.
PER SERVING 1 3/4 cups equals 340 cal., 12 g fat (4 g sat. fat), 82 mg chol., 656 mg sodium, 27 g carb., 5 g fiber, 30 g pro. Diabetic Exchanges: 4 lean meat, 2 fat, 1 1/2 starch.