valchemist
06-06-2002, 04:05 PM
I made WendyW's Merlot Pot Roast, finally. It was sooo yummy. We are still working on the leftovers. Thanks, Wendy! I needed a recipe to use up some of the leftover wine (DH and I don't drink wine).
I found a great one when I was looking for recipes to contribute to a recent thread on Spaghetti Squash. It is called Spicy Chicken & Spaghetti Squash Skillet and it was very yummy!!
Here is the recipe. my notes and review will follow.
* Exported from MasterCook *
Spicy Chicken & Spaghetti Squash Skillet
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.
1 small spaghetti squash -- cooked and separated into strands
1 tbsp olive oil
1/2 c minced onion
3 cloves garlic -- minced (3 to 4)
2 green onions -- finely chopped
12 ozs cooked chicken
2 c canned crushed tomatoes
1/4 c dry red wine
2 tsps capers
2 1/2 tsps fresh oregano (1 tsp. dried)
1 tsp crushed red pepper -- more to taste
3 tbsps Italian parsley -- finely chopped
Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
Source:
"www.FabulousFoods.com"
4 servings
Per Serving (excluding unknown items): 249 Calories; 8g Fat (28.8% calories from fat); 29g Protein; 14g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 257mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
This was so easy to make, and it is really healthy. I followed the recipe closely but I only used 1/2 tsp of red pepper flakes because I didn't want the heat of the dish to overpower the other interesting flavors. Turned out the heat was just right with 1/2 tsp. I loved the taste of the sauce. Next time I will add an extra teaspoon of capers. This was my first experience with spaghetti squash. I pricked it all over with a fork and cooked it for 12 minutes in the microwave (on paper towels). The squash was very easy to work with and I loved the taste. I will definitely make this recipe again.
I found a great one when I was looking for recipes to contribute to a recent thread on Spaghetti Squash. It is called Spicy Chicken & Spaghetti Squash Skillet and it was very yummy!!
Here is the recipe. my notes and review will follow.
* Exported from MasterCook *
Spicy Chicken & Spaghetti Squash Skillet
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.
1 small spaghetti squash -- cooked and separated into strands
1 tbsp olive oil
1/2 c minced onion
3 cloves garlic -- minced (3 to 4)
2 green onions -- finely chopped
12 ozs cooked chicken
2 c canned crushed tomatoes
1/4 c dry red wine
2 tsps capers
2 1/2 tsps fresh oregano (1 tsp. dried)
1 tsp crushed red pepper -- more to taste
3 tbsps Italian parsley -- finely chopped
Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
Source:
"www.FabulousFoods.com"
4 servings
Per Serving (excluding unknown items): 249 Calories; 8g Fat (28.8% calories from fat); 29g Protein; 14g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 257mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
This was so easy to make, and it is really healthy. I followed the recipe closely but I only used 1/2 tsp of red pepper flakes because I didn't want the heat of the dish to overpower the other interesting flavors. Turned out the heat was just right with 1/2 tsp. I loved the taste of the sauce. Next time I will add an extra teaspoon of capers. This was my first experience with spaghetti squash. I pricked it all over with a fork and cooked it for 12 minutes in the microwave (on paper towels). The squash was very easy to work with and I loved the taste. I will definitely make this recipe again.