Chicken and Spaghetti - Squash That Is

Ingredients 1 large spaghetti squash, cut in half lengthwise 2 tablespoons olive oil 1 pound chicken breasts, cut into 1/2-inch pieces 2 cloves garlic, minced 1/4 cup fresh flat-leaf parsley, minced 1/2 cup cooked green peas 1/2 cup finely chopped tomatoes Parmesan cheese

Directions

Cut the squash crosswise into 6 equal pieces. Steam the squash in a steamer basket in a large stock pot for about 15 minutes or until tender. Using a fork, separate the strands of the squash – spaghetti style; set aside.

In a medium skillet coated with DuPont™ Teflon® non-stick, heat the olive oil over medium heat and sauté the chicken, seasoning with a twist of salt and pepper to taste. Add the garlic and parsley just a minute or so. Stir in the squash, tossing lightly to coat. Add the peas and tomatoes and warm through and serve.