Ingredients

The following ingredients have 6 Servings
  • 1 large spaghetti squash (halved)
  • 4 tbsp extra virgin olive oil
  • 24 oz boneless chicken breasts (chopped into bite-size pieces)
  • 12 oz quartered marinated artichoke hearts (drained)
  • 1 3.8 oz can sliced black olives
  • 8 oz jar sundried tomatoes with herbs packed in oil (drained and chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup dry white wine (not a sweet wine)
  • 1/2 cup chicken broth
  • 1 cup reduced-fat feta cheese (crumbled)
  • 1 tbsp dried Mediterranean basil
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 375 degrees F. Rub the flesh side of the spaghetti squash with olive oil and season with coarse salt. Place flesh-side-down on a baking sheet and cook for 35-45 minutes until flesh can be easily shredded with a fork. Spoon out seeds and discard. Keep squash flesh-side-down to keep warm while you prepare the chicken. Heat 2 tbsp olive oil in a dutch oven over medium heat. Add chicken and and cook until no longer pink and beginning to brown. Remove chicken from the pot and set aside. If there is any liquid remaining in the pan, drain well and add the remaining 2 tbsp olive oil. Add garlic and cook until lightly golden and fragrant, then add back chicken and the remaining ingredients. Cover and reduce heat to low. Simmer for 30 minutes to allow flavors to blend and liquid to be absorbed. Shred squash into a large serving bowl and top with chicken and artichoke mixture. Garnish with feta and serve.