Name: Prosciutto-Wrapped Chicken with Spicy Spaghetti Squash "Aglio e Olio"
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 12 slices prosciutto; 3 medium spaghetti squash; black pepper; crushed red pepper; extra virgin olive oil; salt

Prosciutto-Wrapped Chicken with Spicy Spaghetti Squash "Aglio e Olio"Prosciutto-Wrapped Chicken with Spicy Spaghetti Squash "Aglio e Olio" — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 lemons

12 slices prosciutto

3 medium spaghetti squash

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim each spaghetti squash, then halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil and season with salt. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season both sides with salt and pepper, then wrap each cutlet with two slices of prosciutto. Set aside.

When the squash has about 10 minutes left in the oven, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cutlets and pan-fry until prosciutto is crisp and chicken is cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

Remove squash from the oven and allow to cool slightly, about 5 minutes.

While the squash is cooling, using a clean cutting board, shave parsley leaves off the stems; discard stems and roughly chop the leaves. Place in a small bowl and set aside.

Cut half of the lemons into wedges and set aside for serving. (Reserve remaining lemons for later use.)

Peel and thinly slice garlic.

Return skillet to medium heat, add more oil, and swirl to coat the bottom. Add garlic and crushed red pepper; cook, stirring frequently, until fragrant, about 1 minute.

Juice reserved lemons into the skillet, stir to combine the lemon-garlic sauce, and remove from heat.

Scrape the inside of the squash with a fork to separate into spaghetti-like strands (use an oven mitt or towel to hold it with your other hand). Add to the skillet with the lemon-garlic sauce, along with the parsley, and gently toss. Remove from heat.

Slice chicken into strips.

Divide chicken and squash between plates. Serve with lemon wedges for squeezing over the chicken and enjoy!

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