Tuesday, July 15, 2014

Summer Recipe - Chicken & Squash

This is a light recipe that uses some great seasonal items.

3 oz.  chicken breast
1 tsp olive oil 2 1/4 cups of spaghetti squash

1 red pepper, cut in half seeded
1 tomato cut in half
2 cloves of garlic, wrapped in foil
1 tsp balsamic vinegar
Salt and pepper to taste
Sprinkle of fresh oregano, basil and or thyme

Grill/fry chicken in olive oil, salt and pepper, set aside. To make spaghetti squash easier to remove, cut squash in half and remove the seeds.  Then place one half of the a seeded squash in a microwaveable dish with 1/2 cup of water, loosely cover with plastic wrap and microwave on high approx 5 minutes or until squash comes loose with a fork. Scrape out with a fork. Measure out 2 1/4 cups into a bowl.  

Place tomato, red pepper, and foil-wrapped garlic on a baking pan under the broiler until the red pepper skin is blackened. Turn over and broil 5 more minutes. Do not turn tomatoes. Do not salt at this time.

Once done, place roasted pepper, tomato, and garlic in a mini chopper or blender with balsamic vinegar, herbs, salt & pepper. Blend.  Pour sauce on squash and top with chicken, and VOILA!

For more summery squash flavor used diced summer squash or zucchini.

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