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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 4 4 oz. boneless -- skinless chicken
cutlets pounded thin
1 cup green pepper -- cut in strips
1 cup onion -- cut in strips
1 cup sliced mushrooms
1 medium spaghetti squash
1 can Hunts diced tomatoes
1 tablespoon butter -- divided
1 tablespoon olive oil
5 fresh basil leaves -- or 1/2 teaspoon
1 large clove garlic
salt and pepper to taste
How To Prepare: Cut squash in half, cover with water and boil for 1/2 hour. When done shred with fork into strands.

Saute the cutlets in 1 tbs each butter and olive oil; remove to plate.

Saute the pepper, onion and mushrooms in pan; remove to plate with cutlets.

Saute garlic in pan and add can of tomatoes with juice and basil leaves, continue cooking until juice evaporates.

Place one cutlet, 1/4 portion of vegetables and 1/2 cup squash on each plate. Pour 1/4 tomato mixture over squash.

Tastes as good as original made with spaghetti (maybe better).
Carbs per serving - include all nutritional information if known: 35g total
Effort (Easy, Average, Difficult): Easy

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