Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1 jar (6.7 ounces) sun-dried tomatoes in olive oil (without sugar)
1 pint cherry tomatoes, halved
1/4 cup water
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
1/2 teaspoon sea salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil
Chopped fresh basil for garnish (optional)
1.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.
2.In blender, purée sun-dried tomatoes with oil, tomatoes and water until smooth.
3.Sprinkle chicken with 1/4 teaspoon salt and 1/2 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.
4.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 1/4 teaspoon each salt and pepper. Serve chicken mixture over squash sprinkled with basil, if desired.
Approximate nutritional values per serving:
439 Calories, 23g Fat (4g Saturated), 93mg Cholesterol, 683mg Sodium,
27g Carbohydrates, 6g Fiber, 13g Sugars, 0g Added Sugars, 32g Protein