24ozboneless chicken breastschopped into bite-size pieces
12ozquartered marinated artichoke heartsdrained
13.8 oz can sliced black olives
8ozjar sundried tomatoes with herbs packed in oildrained and chopped
3clovesgarlicminced
½cupdry white winenot a sweet wine
½cupchicken broth
1cupreduced-fat feta cheesecrumbled
1tablespoondried Mediterranean basil
salt and pepperto taste
Instructions
Preheat oven to 375 degrees F. Rub the flesh side of the spaghetti squash with olive oil and season with coarse salt. Place flesh-side-down on a baking sheet and cook for 35-45 minutes until flesh can be easily shredded with a fork. Spoon out seeds and discard. Keep squash flesh-side-down to keep warm while you prepare the chicken. Heat 2 tablespoon olive oil in a dutch oven over medium heat. Add chicken and and cook until no longer pink and beginning to brown. Remove chicken from the pot and set aside. If there is any liquid remaining in the pan, drain well and add the remaining 2 tablespoon olive oil. Add garlic and cook until lightly golden and fragrant, then add back chicken and the remaining ingredients. Cover and reduce heat to low. Simmer for 30 minutes to allow flavors to blend and liquid to be absorbed. Shred squash into a large serving bowl and top with chicken and artichoke mixture. Garnish with feta and serve.