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
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.