Chicken Puttanesca with Spaghetti Squash Recipe
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Author: Dara Michalski | Cookin' Canuck
Serves: Serves 4
Ingredients
The spaghetti squash:
- 1 (3 lb.) spaghetti squash
The sauce:
- 2 boneless, skinless chicken breasts, cut into ¾-inch pieces
- ¼ tsp salt
- ¼ tsp ground pepper
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 (28 oz.) can crushed tomatoes
- ¼ cup pitted & quartered kalamata olives
- 2 tbsp capers
- ¼ cup minced flat-leaf parsley
- Salt and pepper, to taste
Instructions
The spaghetti squash:
- Using a large, sharp knife, pierce the spaghetti squash in several pieces.
- Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm until ready to serve.
The sauce:
- Lightly coat a large nonstick skillet with cooking spray and set over medium-high heat. Add the chicken, season with salt and pepper, and cook until just cooked through. Remove from the pan and set aside.
- Heat the olive oil in the skillet set and turn the heat to medium. Add the garlic, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. Avoid burning the garlic.
- Stir in the crushed tomatoes, kalamata olives and capers. Bring to a boil, then simmer for about 5 minutes.
- Stir in the cooked chicken and parsley, season with salt and pepper if necessary and serve.
- Divide the spaghetti squash between 4 plates and top with the sauce. Serve.
Notes
Weight Watchers Points: 6 (Points+), 4 (Old Points)
Nutrition Information
Serving size: 1 cup squash + 1 cup sauce | Calories: 220.3 cal | Fat: 5.5g | Saturated fat: 1.1g | Carbohydrates: 26.8g | Sugar: 4.0g | Sodium: 717.7mg | Fiber: 6.3g |Protein: 20.3g | Cholesterol: 40.6mg
