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We are following up our previous post of Crispy Chicken Cordon Bleu Stromboli with another recipe that features Tyson Crispy Chicken Strips. The reason is simple and twofold: A) These 100% all-natural strips of crispy chicken from Tyson are delicious and B) We had half a bag remaining in the freezer, following yesterday’s recipe. Tonight we are dressing things up just a bit. Don’t confuse that with getting more complicated and expensive. That is hardly the case.
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There is actually another reason we are making this tonight. One of the culinary networks with which we have the honor of being associated, The Daily Meal, extended an invitation to us asking if we would be interested in coming up with some ideas for this Tyson product. We are always interested in creating and enjoying good food and so our answer is of course, obvious.
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Scott and I put our heads together and came up with a list of ideas that would make these chicken strips shine; or rather crunch. Sadly, we only had a couple of days to put these together but two recipes are far better than none. With this dish, we marry the summer taste of fresh basil with that of prosciutto, the classic Italian dry-cured ham. Together, this flavorful combination blankets a couple of moist and flavorful on the inside/crispy on the outside, 100% all-natural Tyson Crispy Chicken Strips, all on a bed of healthy and all-natural low carb spaghetti squash.
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Is it a coincidence that we paired our last recipe using these chicken strips with ham as well? In light of the fact that good tasting chicken and good tasting ham are a match made in heaven, I submit to you that the possibilities for such parings are endless.
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Of course it isn’t necessary for you to make your own marina, but I can’t for the life of me imagine why you would choose to do otherwise. Some canned chopped tomatoes, a little tomato paste, some sauteed aromatics, a little Italian seasoning and a dash of wine and you are home! Aside from knowing exactly what is in your own marinara, it’s actually fun to put together and it makes your house smell like Mama Leone’s (for all of you Billy Joel fans.) It’s also worth noting that this meal costs about $10 or less to make. Who says you’ve got to spend big buck to live large? This elegant dish is affordable, can be made in the time it takes to bake a spaghetti squash (30-45 minutes,) and can make yourself look like a pretty decent cook. Give it a try, and when you’re asked, be sure to tell ’em you got this one from the guys over at Platter Talk. Arrivederci, for now. -Dan
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Crispy Chicken Strips with Prosciutto & Basil Marinara over Spaghetti Squash
Ingredients
- 1/2 bag Tyson Crispy Chicken Strips about 12 oz
- 1 spaghetti squash
- 2 tablespoons olive oil
- 3 oz 85 g prosciutto coarsely chopped or sliced
- 1 handful fresh basil coarsely chopped
- 28 oz can chopped tomatoes
- 6 oz can tomato paste
- 1/2 small onion medium chop
- 2 garlic cloves crushed or sliced thinly
- Italian seasoning
- dash of red wine
Instructions
- Preheat oven to 400 degrees F.
- Cut squash in half, lengthwise and remove seeds. Place a small amount of water in cavities.
- Bake for 30-45 minutes or until insides of squash are fork-tender.
- Meanwhile, start the marinara by heating olive oil in large saute pan over medium heat.
- Saute garlic and onion until soft and translucent.
- Add prosciutto and cook down for about 3-4 minutes stirring frequently.
- Add chopped tomatoes and wine, reduce slightly and add tomato paste.
- Stir in Italian seasoning to taste and add basil.
- Reduce heat and stir occasionally.
- Place chicken strips on baking sheet and bake about 15 minutes, until crispy on outside.
- When squash is finished baking, use fork to remove inside strands.
- Place baked chicken strips over plated spaghetti squash.
- Top with marinara and serve.
Notes
Serving suggestions as depicted here include broccolini and sautéed eggplant.
2 Sisters Recipes says
February 2, 2015 at 8:58 pmWe love spaghetti squash – and love the added prosciutto and chicken in this one! Congrats on a great recipe!
Diane Williams says
January 30, 2015 at 4:47 pmCongratulations on your Tyson recipe contest win! This recipe LOOKS fantastic! Great post! I love this recipe.
Dan from Platter Talk says
January 30, 2015 at 4:57 pmThanks so much, Diane. We had a lot of fun making this and of course enjoying it for a meal!
Joanne/WineLady Cooks says
January 30, 2015 at 11:42 amThis is a delicious family meal. The flavors are perfect and even the picky kids will enjoy this.
David @ Spiced says
January 30, 2015 at 10:59 amOh man, you had me at prosciutto and spaghetti squash! This meal sounds awesome…and I love the addition of the Tyson chicken strips for a quick crunch and flavor booster. I could go for a big plate of this right about now!
Kevin | keviniscooking says
January 30, 2015 at 10:22 amThis looks incredible guys and beautiful photos to inspire. I might just take the plunge and try spaghetti squash now. 🙂
Michelle @ The Complete Savorist says
January 30, 2015 at 3:56 amThat’s it, I’m packing my u-haul and moving to your neighborhood! I can’t stand the deliciousness here. PERFECT. And in this house, we always make our own marinara.
Dan from Platter Talk says
January 30, 2015 at 8:43 amMichelle, as you will recall, we have discussed this before and decided that for the good of our waistlines and food budgets it may be best to maintain our long distance food relationship as is. Although the idea of cooking with you does make me drool… 🙂
Lori says
January 29, 2015 at 8:13 pmI love spaghetti squash. I agree- make your own sauce. When you work you can throw it in the crockpot too. A beautiful, delicious and healthy dish!
Susie Gall says
January 29, 2015 at 7:54 pm…an absolutely beautiful post, Dan and Scott. I can never find spaghetti squash in this smallish city in Missouri, but if I do, I will try your recipe. It looks stunning and delicious. Keep up the terrific work – you guys never cease to amaze me.
Dan from Platter Talk says
January 29, 2015 at 10:07 pmThanks for the kind words, Susie; so happy to read your comments!
Mary Bostow says
January 29, 2015 at 7:28 pmAbsolutely gorgeous! Good grief you make cooking look and sound like a walk in the park, to be enjoyed as it should be!
Dan from Platter Talk says
January 29, 2015 at 10:07 pmThanks, Mary. You do a pretty good job of it yourself!!
Nicole Neverman says
January 29, 2015 at 1:43 pmThis looks absolutely amazing!!! I would LOVE to get my hands on some Tysons chicken strips. They sound really delicious and versatile 🙂
Dan from Platter Talk says
January 29, 2015 at 2:32 pmNicole, It’s so great to see your comments, I hope you are able to try this sometime!!
Lynn @ Turnips 2 Tangerines says
January 29, 2015 at 12:36 pmLove this recipe! Looks so fresh and tasty~ Lynn
Dan from Platter Talk says
January 29, 2015 at 12:41 pmThank you Lynn!