I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
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,
For more summery squash flavor used diced summer squash or zucchini.