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Leek & Mushroom Chicken with Herbed Spaghetti Squash
Nb persons: 0
Yield:
Preparation time: 15 min
Total time:
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| Leek & Mushroom Chicken with Herbed Spaghetti Squash Times Cook Time : 1 hour Ready Time : 1 hour, 15 min Servings 6 Ingredients | |
| 1 medium | spaghetti squash |
| 6 | boneless, skinless chicken breasts |
| 5 tablespoons | olive oil, divided |
| 4 | leeks, white and light green parts only, sliced and cleaned |
| 3 cloves | garlic, chopped |
| 1 cup | sliced cremini mushrooms |
| 11/2 cups | chicken broth |
| 1/4 cup | white wine |
| 3 tablespoons | margarine |
| 1/4 cup | chopped parsley |
| 3 tablespoons | chopped thyme |
| 1/2 teaspoon | red pepper flakes |
| kosher salt | |
| freshly ground black pepper | |
Directions
Preheat oven to 375 F. Pierce squash all over with a knife and place in a baking dish filled a ¼-inch deep with water. Bake for 1 hour or until tender.
While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.
Heat 2 tablespoons olive oil in a large skillet over medium high heat and add leeks and garlic. Sauté for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer for 8 to 10 minutes or until slightly reduced. Stir in margarine and parsley and add chicken breasts to coat with sauce.
Cut squash in half, remove seeds and use a fork to scrape the flesh into long spaghetti-like strands. Place in a large bowl and toss with remaining 3 tablespoons olive oil, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.
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