ChefUptothePlate

Food, Nutrition and Cooking


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Birds of a feather nest together

Baked chicken breasts in a Spaghetti Squash Nest

This recipe is deliciously fragrant.

1 large spaghetti squash

3-4 cloves minced garlic

3-4 T olive oil or more as needed

1/3-1/2 grated Parmesan cheese

salt and black pepper to taste

1/2 cup raw slivered almonds

2 lbs boneless chicken breasts, medium thick

Prepare the spaghetti squash: Microwave whole squash for about 5 minutes until it is soft enough to easily cut through. Then cut squash in half lengthwise, remove the seeds (save for toasting if you’d like) and microwave about 5 minutes more until squash is thoroughly cooked. Let squash cool enough to handle. Using a fork or spoon, remove all the spaghetti from the shell of the squash and set aside in a bowl.

In a large skillet, heat olive oil over medium high heat, add garlic, cook for a few minutes, then add the squash. Let the squash cook about  ~7  minutes, then add about 1/2 the cheese, cook ~ 7 minutes more. Add more oil as needed. Stir the squash around, add the remaining cheese, and let the squash continue to cook until the color deepens. Season with salt and pepper to taste.

Preheat the oven to 350 degrees F.

Line a cookie sheet with foil or use a 9″ x 11″ baking dish.

Spread the squash to cover the bottom of the baking dish to form the “nest” and place the chicken breasts on top of the nest.

Bake about 30 minutes, then sprinkle on the almonds and bake another 5 more minutes or until the almonds have toasted.

Serves 6

 

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Pasta me a second helping

Fettucine with Fresh Tomato Sauce and Salmon

12 oz semolina fettucine

2-4 T olive oil

3 large scallions, sliced into small pieces

1 garlic clove, put through a press

2 lbs. fresh tomatoes, cut into bite sized pieces

1 medium sized zucchini cut into small dice

~ 1 1/2-1 tsp hot chili pepper of your choice and to taste

1/4 cup grated Parmigiano Reggiano

8 oz salmon fillet

Heat oil in very large skillet on medium high heat. Add scallions and saute until they start to brown, lower heat to medium and add garlic. After about 30 seconds more add tomatoes in stages so that some of the tomato pieces will retain more of their texture and shape. Add zucchini and hot pepper, s & p to taste. Keep in mind that the salmon will add some saltiness to the dish. After the sauce reaches a slightly thickened consistency, add the cheese and cook about a minute more. Put skillet to the side off the heat and add the salmon fillet, cut into 2-3 pieces. Don’t worry about the salmon skin, it will easily peel off once salmon is cooked.

Meanwhile fill pasta pot and bring to a boil. Add the pasta and cook as package directs. Once pasta is ready, drain it and put the skillet with the sauce back on high heat for about 4 minutes. Peel off any salmon skin and discard, break up the salmon into bite sized pieces, add pasta into sauce, combine and serve.

Serves 4.