You may also like
Categories:
chicken breasts onion red pepper garlic oregano basil salt pepper olive oil spinach olive Feta cheese
Viewed: 68 - Published at: 4 years agoIngredients
- 2 lbs spaghetti squash
- 6 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 cup chopped onion
- 1/2 cup chopped red pepper
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup fresh Baby Spinach
- 1/2 cup drained artichoke heart
- 1/3 cup pitted Greek olive, chopped
- 2 tablespoons feta cheese, crumbled
Method
- 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.
- In a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
- Stir in the spinach, artichokes and olives and cook until spinach is wilted.
- When spaghetti squash is cool enough to handle, use a fork to separate strands.
- Serve chicken mixture over 2 cups of squash.
- Sprinkle with feta cheese.
