Leek & Mushroom Chicken with Herbed Spaghetti Squash
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Leek & Mushroom Chicken with Herbed Spaghetti Squash
Times
- Prep Time : 15 min
- 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.
About Jamie Geller
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5 Responses to Leek & Mushroom Chicken with Herbed Spaghetti Squash
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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What an awesome recipe. I love spaghetti squash and I’m always looking for new recipes that use it. This one has got to be the best I’ve found. Thanks so much.
where is the list of the rest of the ingredients – it only lists the squash and chicken – what kind of broth – what oil – what spices etc etc
Can’t wait to try this recipe. We grow leeks in our garden. We always enjoy new ways of enjoying them.
I think this would taste good with dark meat as well.
I just made this for the first night of yom tov. I improvised a little…..smells yum!
Thanks for the recipes!