Tyson Crispy Chicken Strips with Prosciutto & Basil Marinara over Spaghetti Squash
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4 from 1 vote

Crispy Chicken Strips with Prosciutto & Basil Marinara over Spaghetti Squash

A Platter Talk Exclusive
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: Italian
Servings: 2
Author: Dan from Platter Talk


  • 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


  • 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.