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Yield: 6 ServingsIngredients:
- 6 each 5 oz. Fresh Chicken Breast
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Garlic, Minced
- 1 tbsp. Fresh Rosemary, Chopped
- 1 tbsp. Fresh Thyme, Chopped
- 2 tsp. Kosher Salt
- 2 tsp. Black Pepper
- 1 each Spaghetti Squash, Split Lengthwise
- 2 tsp. Kosher Salt
- ½ tsp. White Pepper
- 3 tbsp. Extra Virgin Olive Oil, Divided
- 2 tsp. Parsley, Minced
- 3 tbsp. Grated Parmesan Cheese
- Place the rubbed chicken breasts on a baking sheet; bake for 12-14 minutes or until an internal temperature of 165F is reached.
- Allow the chicken breasts to rest for one minute, then slice on a bias into five pieces.
- Preheat oven to 350º F for the squash.
- Scrape out the seeds and loose membrane of the spaghetti squash. Rub inside and out with the olive oil. Season with salt and pepper.
- Place on a sheet pan and bake for 30 minutes or until tender, but not mushy.
- Remove from the oven, cover with foil and let cool for 10 minutes. Using a fork shred the center of the squash, forming long spaghetti like noodles.
- Toss the squash in a bowl with 2 tsp. of olive oil, season with salt and pepper.
Garnish with parmesan cheese and parsley.
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