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4.75
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4
votes
Crispy Chicken Strips with Prosciutto & Basil Marinara over Spaghetti Squash
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
2
servings
Calories:
813
kcal
Author:
Dan from Platter Talk
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
Garnish with fresh Parmesan cheese.
Serving suggestions as depicted here include broccolini and sautéed eggplant.
Nutrition
Calories:
813
kcal
|
Carbohydrates:
71
g
|
Protein:
52
g
|
Fat:
39
g
|
Saturated Fat:
9
g
|
Cholesterol:
137
mg
|
Sodium:
1803
mg
|
Potassium:
2903
mg
|
Fiber:
16
g
|
Sugar:
34
g
|
Vitamin A:
2518
IU
|
Vitamin C:
71
mg
|
Calcium:
299
mg
|
Iron:
9
mg