Confetti Chicken and Mixed Baby Bells on a Bed of Spaghetti Squash

By on April 23, 2012

mixed baby bells

Confetti Chicken and Vegetables on a Bed of Spaghetti Squash

Confetti Chicken and Mixed Peppers

I have fallen in love with those new “baby bells” in the market.  Sweet beyond measure,  just the right size for a mixed saute. If you are using baby bells,  use whole ones.  If you’re using regular sized peppers,  whack up the whole things and just use half of each color.   Sharpen your knives, heat up your best big skillet.  Here’s a one dish dinner that is colorful,  healthful, and easy to do.  All cooked in one pan and served from that pan.  What could be better?

makes 6-8 servings

1 spaghetti squash

4 tablespoons extra virgin olive oil, divided

4 cloves garlic, smashed

4 chicken thighs

Saute chicken then transfer to a platter.

1 yellow bell pepper

1 red bell pepper

1 green bell pepper

1 cup cherry tomatoes

sea salt and freshly ground black pepper to taste

1/2 cup shaved Asiago cheese

1/2 cup freshly grated parmigiano reggiano

1/2 cup mixed fresh herbs: parsley, basil, and/or mint

Pierce squash several places then cook in the microwave until tender, about 8 minutes.

Then cut into uniform small pieces the chicken and all vegetables.  Season generously with salt and pepper.

Easy to cook spaghetti squash in the microwave

Heat half the oil in a large skillet over medium high heat, then add chicken and cook until done through and golden brown, about 8 minutes.  Transfer to a platter. Cover and keep warm.

Heat remaining oil in the skillet then saute the vegetables over high heat until browned and transluscent. Add chicken back to the skillet.  Cook and stir 2-3 minutes,  then toss with cheese and herbs.

Meanwhile,  shred the spaghetti squash and place on the platter.  Mound chicken and vegetables atop the squash and serve at once.



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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”