Cider Chicken with Walnut Crusted Spaghetti Squash

Tri-City HeraldNovember 24, 2013 

What's fall without apples and cider? Add them to chicken with a hint of rosemary for a real treat.

MCT

The cover of the Food & Wine section Nov. 27 will feature tips for making the perfect pie crust. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

CIDER CHICKEN 3/4 pound chicken tenders
2 teaspoons olive oil
1 cup apple cider
1/2 teaspoon dried rosemary
1 medium Red Rome apple or Golden Delicious, cored and sliced
1/2 multigrain baguette

Heat oil in a skillet just big enough to fit the chicken snuggly over medium-high heat. Brown chicken on both sides, about 2 minutes. Add the cider and rosemary and bring to a simmer. Reduce heat to low and cover with a lid. Cook 5 minutes. A meat thermometer should read 165 degrees. Remove chicken to plate and add the apple slices to the pan. Raise the heat to high and reduce the liquid by half. Spoon the sauce and apples on top of the chicken. Serve with multigrain baguette. Makes 2 servings.

Per serving: 455 calories (22 percent from fat), 11.3 fat (2.1 g saturated, 5.1 g monounsaturated), 108 mg cholesterol, 43.3 g protein, 44.2 g carbohydrates, 5.9 g fiber, 422 mg sodium.

——— WALNUT CRUSTED SPAGHETTI SQUASH

1 3/4 pound spaghetti squash (3 cups cooked)
2 teaspoons olive oil
Salt and freshly ground black pepper
2 scallions, sliced
2 tablespoons walnuts, broken into small pieces

Prick squash in several places and wrap in paper towel. Microwave on high 5-7 minutes. Remove, let rest a minute and cut in half lengthwise. Scrape out seeds with a spoon and discard. Scrape out the flesh (it will come out in strands) and place in a microwave-safe bowl. Add olive oil and salt and pepper to taste. Cover and microwave on high 2 minutes. Remove and stir in scallions. Sprinkle walnuts on top and serve. Makes 2 servings.

Per serving: 144 calories (64 percent from fat),10.2 g fat (1.3 g saturated, 4.1 g monounsaturated), no cholesterol, 2.6 g protein, 13.3 g carbohydrates, 1.1 g fiber, 30 mg sodium.

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