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Sherry Cream Chicken with Spaghetti Squash by dogidolo

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  • Sherry Cream Chicken with Spaghetti Squash by dogidolo

    Ok, I made this up... and it came out pretty good. Hope the measurements are right. I made it to taste.

    1 small Spaghetti squash, cut in half, seeds removed. Rub inside and edges with olive oil, salt, pepper and parmesan. Place pulp side down on nonstick cookie sheet and bake at 350 for 30-40 min until fork easily pierces skin.

    While squash is cooking. Cut up 2 boneless skinless chicken breasts in bite size chunks. Shake in baggie of flour, basil, thyme, oregano, salt, pepper, paprika & garlic powder. Pour small amount of olive oil in nonstick saute pan. When hot, brown chicken, turning once.

    Add chopped veggies (1 ea onion, bell pepper & garlic clove, mushrooms if you like). Stir fry 1-2 minutes. Pour in about a cup (maybe less, take it slow) of chicken broth and 1/4 cup sherry. Bring to boil and cook down so mixture is soupy but not too thin. Simmer covered about 15 minutes or so. Add a couple tbsp of heavy cream and some fresh chopped basil leaves. Heat through.

    Remove squash from skins using fork to resemble spaghetti. Put a sm mound on each plate and top with chicken mixture. Sprinkle with grated Parmesan and some lemon zest. Makes 2-3 servings.