Ingredients
1 large spaghetti squash (about 5 pounds)1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes5 center-cut bacon strips, chopped1 medium leek (white portion only), coarsely chopped4 garlic cloves, minced3 tablespoons all-purpose flour1 cup reduced-sodium chicken broth1/2 cup white wine or additional reduced-sodium chicken broth1/3 cup half-and-half cream2 plum tomatoes, chopped1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup grated Parmesan cheese1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet.
In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon mixture; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture.
