Anna’s Life

Prep Time: 20 minutes

Cook Time: 1 hours, 25 minutes

Ingredients:

• 1 spaghetti squash
• 1 leek
• 4 slices bacon, cut into 1-inch dice
• 4 large garlic cloves, chopped
• 3 Tbsp flour
• 1 cup white wine
• 1-3/4 cups chicken broth (1 can or homemade)
• 2 large boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 tsp fresh thyme leaves
• 4 fresh sage leaves, chopped
• 1 tsp kosher salt
• Freshly ground black pepper
• 1 cup heavy cream
• 2 roma tomatoes, chopped into 1/2-inch dice
• 1/2 cup black olive wedges
• 1/2 cup Parmesan cheese
• Chopped parsley for garnish

Preparation:

Preheat oven to 375 F. Prick spaghetti squash all over with a skewer. Place spaghetti squash in a pan and bake for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop out the seeds, then shred pulp into spaghetti-like strands. Keep warm.

Cut leek in half lengthwise and rinse thoroughly in a sink full of water, making sure to remove all dirt. Drain and cut leek into strips about 3 inches long and 1/2 inch wide, including 2 inches of the green part and the center tender leaves.

Heat a large, heavy skillet over medium heat. Gently saute the bacon and leeks, stirring often, until leeks begin to brown and carmelize. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes. Carefully pour in wine. Stir and cook 2 minutes, then add chicken broth. Bring to a simmer. Add chicken, thyme, sage, salt, pepper, and cream. Gently simmer until chicken is cooked through and sauce thickens, about 5 to 8 minutes. Add tomatoes, black olives, and Parmesan cheese and cook only until heated through.

Serve over cooked spaghetti squash and sprinkle with chopped parsley.

Yield: 4 servings

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