"Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen...."
INGREDIENTS
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1 medium spaghetti squash (2 pounds)
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1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
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1/2 cup chopped onion
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1/2 cup chopped sweet red pepper
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2 garlic cloves, minced
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon olive oil
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1 cup fresh baby spinach
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1/2 cup marinated artichoke hearts, drained
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1/3 cup chopped pitted Greek olives
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2 tablespoons crumbled feta cheese