Giant Eagle
  1. www.GiantEagle.com

  2. Facebook
  3. Twitter
  4. Youtube

Spaghetti Squash with Chicken & Sun-Dried Tomato Sauce (Paleo)

Spaghetti Squash with Chicken & Sun-Dried Tomato Sauce (Paleo)
Spaghetti Squash with Chicken & Sun-Dried Tomato Sauce (Paleo)

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes


Ingredients:
  • spaghetti squash, about 3½ lbs.
  • 1 6.7-oz. jar sun-dried tomatoes in olive oil (without sugar)
  • 1 pint cherry tomatoes, halved
  • ¼ cup water
  • 1½ lbs. boneless, skinless chicken breasts, cut into 1½-inch pieces
  • ½ tsp. sea salt
  • ¾ tsp. ground black pepper
  • 1 Tbsp. olive oil
  • Chopped fresh basil for garnish (optional)
Directions:

With fork, pierce spaghetti squash several times on each side to vent. On large microwave-safe plate, heat squash in microwave oven on high 10 minutes or until slightly soft when squeezed, turning once halfway through cooking; cool 10 minutes.

In blender, purée sun-dried tomatoes with oil, tomatoes and water until smooth.

Sprinkle chicken with ¼ teaspoon salt and ½ teaspoon pepper. Heat large skillet over medium-high heat; add oil and chicken and cook 4 minutes or until chicken is lightly browned, stirring occasionally. Add tomato mixture; reduce heat to medium and cook 5 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°, stirring occasionally.

Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto same microwave-safe plate. Heat squash in microwave oven on high 1 minute or until heated through; stir in remaining ¼ teaspoon each salt and pepper. Serve chicken mixture over squash sprinkled with basil, if desired.

Nutrition Information:
Approximate nutritional values (per serving): Calories 439, Fat 23g, Saturated 4g, Cholesterol 93mg, Sodium 683mg, Carbohydrates 27g, Fiber 6g, Sugars 13g, Protein 32g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.