Crispy Chicken Strips with Prosciutto & Basil Marinara over Spaghetti Squash
A Platter Talk Exclusive
Dan from Platter Talk
bag Tyson Crispy Chicken Strips
about 12 oz
85 g prosciutto coarsely chopped or sliced
handful fresh basil
can chopped tomatoes
can tomato paste
crushed or sliced thinly
dash of red wine
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.
Garnish with fresh Parmesan cheese.
Serving suggestions as depicted here include broccolini and sautéed eggplant.
A Platter Talk Recipe