Still not feeling quite right, but knowing I can’t afford to not get in my nutrients, I decided to spend some time tonight in the kitchen (and away from the computer).
This was one of those “use what I’ve got on hand” type meals, but it turned out really well. I’ll definitely be filing this one away. You can substitute many of these ingredients and change the flavors according to your taste. I bought some basil for a recipe earlier in the week and have been trying to incorporate it in my meals before it goes bad, so I went with a more Mediterranean twist.
Garlic chicken with spinach & tomato basil “spaghetti” *
Ingredients:
• 1 small spaghetti squash
• 2 tsp Olive oil, divided
• 1/4 tsp Sea salt
• 1 large chicken breast, butterflied
• Small head broccoli, chopped
• 1/4 c onion, chopped
• 1 large garlic glove, diced
• 1/2 c cherry tomatoes, halved, divided
• 1/2 c Low-sodium chicken broth
• 2 c Spinach
• 2 Tbs tomato paste
• 1 Tbs fresh basil, chopped
Instructions
Preheat oven to 375. Cut squash in half lengthwise and scoop out seeds and pulp.
Spray a rimmed baking sheet with cooking spray. Place squash, flesh side down, on the sheet and bake until easily pierced with a fork– about 50 minutes.
Mix broccoli and half the tomatoes in a small bowl. Drizzle with 1 tsp oil. Set aside.
When squash is about 25 minutes from being done, saute chicken in large skillet only until browned on outside, about 2 minutes each side.
With about 20 minutes left on the timer, remove pan from oven and add the chicken and veggies. Spread them out so everything is touching the pan. Put bake in the oven for the remaining 20 minutes.
Warm 1tsp oil in a large skillet over medium heat. Add onions, garlic, and remaining tomatoes. Saute until onions brown, about 2 minutes. Stir in broth and salt. Add spinach, handfuls at a time, stirring until it’s all in the skillet. Add tomato paste and basil (and a splash of red wine, if desired… it is friday night, afterall) and continue stirring until spinach is wilted and liquid has mostly evaporated.
When squash is done, use a fork to separate the strands. Place spaghetti on plates, top with veggies and spinach mixture. Garnish with chopped basil, if desired.
Makes 2 servings. Eat one tonight, and save the other for lunch or dinner tomorrow!
*I didn’t follow a recipe, so all measurements are approximate
