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November 13, 2005
Chicken & Chantrelles in Basil-Wine Sauce with Spaghetti Squash & Arugula
On Fridays, we determine a tentative crop list for the traditional shares. That is my cue to start on the recipes, going through Jeff's stash and working on new ones. I am really pleased with the way this new one turned out. I really like spaghetti squash with basil and parmesan cheese and I wanted to expand that into a main dish. Simple to make, it is colorful with complex flavors. It's calories are nutrient dense with arugula and squash.
1 small or 1/2 of large cooked spaghetti squash*
1 TBS oil
1 lb boneless chicken, cut into thin strips
1/2 medium onion, thinly sliced
1 TBS minced garlic
1/2 lb chantrelles, brushed clean and sliced
1 1/2 TBS dried basil
1/2 c. dry white wine
1/4 lb arugula
1/2 c. parmesan cheese
Salt & freshly ground pepper
In a large saute pan, heat the oil over medium high. Add the chicken, onions and garlic. Cook until the chicken just begins to brown. Add the chantrelles and basil. The chantrelles will release a lot of water. Cook until the water evaporates. Add the cooked squash and wine. Cook until the wine has reduced by half. Add the arugula, parmesan cheese and salt/pepper. Toss and serve immediately.
*For the best flavor, roast the squash whole. Prick the rind with a fork and roast it for 1 hour at 325. Cut open the squash and remove the seeds. Use a fork to scoop out the strands of flesh. The squash can be refrigerated for later use.
Posted by Christine at November 13, 2005 02:20 PM
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Comments
This is a great recipe. Thank you so much for including good recipes with these baskets. I have never used arugula in cooking before and my mother always decimated spaghetti squash. I feel like I am getting a crash course in cooking. Thanks again for posting these great recipes.
Posted by: Laura Joffe at November 18, 2005 10:30 AM