Tuesday, 14 August 2012

Creamy Tomato Chicken Spaghetti

Thank you again Kraft Kitchens for giving me so many neat ideas and inspiring this recipe...

Sometimes the best food is fast and simple.  This recipe is creamy and filling, but deceptively easy and fast to whip up.  I love dishes that can be prepared in a half hour or less.  And I love recipes that use only a few ingredients. 

So first things first.  Do you have the Zesty Italian Dressing already whipped up?  No?  Ok, so that's step 1.  Don't worry.  It takes like 3 minutes to prepare.  And its the simplest, tastiest "zesty" Italian dressing you will ever make. 

Zesty Italian Dressing:

1/2 Tbs garlic salt
1/2 Tbs onion powder
1 Tbs dried oregano
1 Tbs Cajun spice
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried parsley
1/8 tsp ground celery seed

Mix spices in a small spice jar.

In a 1-cup mason jar, or any old glass salad dressing jar you have saved from your past life, mix

1/4 c red wine vinegar (purists can use ACV)
1/3 c light-tasting EVOO
1-2 Tbs water
2 tsp honey
2 Tbs of the spice mix you just made

Tastes even better next day.  This will keep in your fridge for a long time, but its so versatile, it won't last that long.  Use the extra/leftover spice blend in any recipe that calls for Italian seasoning.  This blend has a bit more kick; I think you'll like that.

Alright, now onto the real thing....

Creamy Tomato Chicken Spaghetti

makes 5-6 hearty servings
ready in 30 minutes


1 spaghetti squash
1 green pepper, chopped
1/3 onion, thinly sliced
1 1/2 lb boneless, skinless chicken thighs, chopped
5 Tbs "zesty Italian dressing", divided
1 28-oz can diced tomatoes
small pkg goat cheese
Parmesan, to taste


Stab spaghetti squash all  over and place in microwave-safe dish; cook in microwave for 8 minutes.  Uncover, open up to cool slightly, and set aside.

Heat 2 Tbs of zesty Italian dressing in large fry pan over med-high heat.  Saute chicken, onions and green pepper until chicken is no longer pink.  Stir in tomatoes and the remaining 3 Tbs zesty Italian dressing.  Simmer on med-high for about 10 minutes, until tomatoes begin to break down and begin to turn into chunky sauce.

While your sauce is simmering,  take a fork to your spaghetti squash and separate it into spaghetti threads.  You may need to wear an oven mitt to hold onto the hot squash peel.  Set spaghetti aside.

Reduce heat to med-low, add goat cheese to skillet and stir until cheese melts and sauce becomes a creamy pink.  Stir in spaghetti squash and remove from heat.

Serve with a tiny bit of Parmesan, if you roll that way.

Enjoy the quiet dinner.  Everyone will be eating.  No one will be complaining.  About anything.


  1. How would I cook mini spaghetti squashes without using a microwave? Can I boil, bbq or bake them whole? By mini I mean 5"x3" that my husband has grown.

  2. You can roast them in the oven whole or cut. If you go with whole, most squashes roast in about 45 minutes at 375 degrees (really big ones closer to an hour). Yours may only take a half hour. If you cut them in half, seed them, then place them cut-side down in a casserole dish with a few drops of water in the bottom of the dish--just enough to keep them wet, so you're oven-steaming them. They will only take 20 minutes if they're cut in half. They should dent easily when you push a finger or spoon against them when they're done.