Categories: Diabetic
Ingredients
- 1 medium spaghetti squash
- 1 1/2 lb chicken breasts, cut into 1/2-inch cubes
- 5 center-cut bacon strips, chopped
- 1 medium leek (white portion only), coarsely chopped
- 4 garlic cloves, minced
- 3 tbsp flour
- 1 cup chicken broth
- 1/2 cup white wine
- 1/3 cup half-and-half cream
- 2 plum tomatoes, chopped
- 1/3 cup grated Parmesan
- 1 1/2 tsp minced fresh sage
- 1 tsp minced fresh thyme
- 1/2 tsp salt
- 1/8 tsp pepper
Directions
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Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
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Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet.
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In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Add chicken and bacon mixture; heat through.
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When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture.