Tag Archives: chicken

Bruschetta Chicken with Spaghetti Squash

I am participating in a fitness challenge hosted by our local hospital. It’s a 12-week challenge, with various fitness activities, classes and opportunities to win cool stuff. At the last class, they had a cooking demonstration and showed us how to make a few easy recipes. Here is my adaptation of their Bruschetta Chicken. I had a spaghetti squash that needed to be cooked so I decided to incorporate it into the recipe as well. You can use fresh tomatoes instead of canned for the bruschetta, I just find the canned to be more flavorful during the winter.

Bruschetta Chicken with Spaghetti Squash
serves 3-4

3-4 boneless chicken breasts
1/2 to 3/4 cup prepared low-fat Italian salad dressing (like Good Seasons or Kraft)
1 15-oz can petite diced tomatoes, drained
1/4 cup fresh basil, slivered
1-3 cloves garlic, minced (depending on how well you like garlic)
2 Tbsp olive oil
salt and pepper to taste
1 small spaghetti squash
1/4 cup parmesan cheese, optional

Trim any fat off of chicken breasts, then slice diagonally into 4-5 strips. Place chicken strips in bowl and pour salad dressing over, tossing to coat. Cover and refrigerate 1 to 8 hours, turning occasionally. You could also place the chicken and dressing in a Zip-lock bag instead of a bowl.

Combine tomatoes, basil, garlic and olive oil. Add salt and pepper to taste then cover and refrigerate at least an hour to allow flavors to mingle.

Cook spaghetti squash by whatever method you prefer. I cut mine in half lengthwise, seeded and removed the strings, then placed in a small casserole dish with a little water and microwaved it for 14 minutes. I let it cool a few minutes, then used a fork to separate the strands and placed them in a bowl.

Place chicken and the salad dressing marinade in a skillet and cook over medium heat until cooked through. Spread a tiny bit of the bruschetta sauce over the chicken, and combine the remainder with the spaghetti squash. If desired, sprinkle parmesan cheese over the squash. Plate and serve.

Quick and Easy Chicken Fajita Soup

This is a great quick and easy soup. It’s made from mostly pantry/produce items that I keep on hand all the time. You can use a store-bought roasted chicken or any leftover chicken that you have.

Store-bought jalapeño peppers are usually mild but occasionally you will get a hot one. Just use half the pepper, or omit if you are adverse to the heat.

Chicken Fajita Soup

Serves 6

32 oz. chicken broth
2 cloves garlic, crushed
1 onion, chopped
1 green bell pepper, chopped
½-1 jalapeño, seeded and minced
16 oz salsa verde (I used the roasted variety)
28 oz can petite diced tomatoes, not drained
15 oz can black beans, drained and rinsed
1½-2 cups cooked chicken, shredded
1 package fajita seasoning mix
1 c. frozen corn
Salt and pepper to taste

Lime wedges, guacamole, sour cream, and chopped cilantro if desired

Combine chicken broth and next 7 ingredients in a large pot. Bring to a boil, then lower heat, and simmer for 20 minutes. Add shredded chicken, fajita seasoning mix and corn and cook an additional 10 minutes. Season to taste with salt and pepper.

Serve with lime wedges, guacamole, sour cream, and chopped cilantro if desired.

You can also crush tortilla chips and sprinkle over the soup.

%d bloggers like this: