Biggest Loser Resort

Chef Mark, BLR Niagara
Serves 6

Ingredients

• 2 lbs organic chicken thighs, raw
• Sea salt, to taste
• Ground pepper, to taste
• 1 tbsp extra virgin olive oil
• 1 cup large diced Spanish onion
• 2 cups large diced green bell pepper
• 10 oz sliced crimini mushrooms
• 24 fl oz canned plum tomatoes, crushed, low sodium
• 2 cups chicken broth, low sodium, fat free
• 6 tbsp tomato paste
• 2 fl oz balsamic vinegar
• 4 cloves minced peeled garlic
• 2 tsp dried oregano
• 2 sprigs fresh rosemary
• ¼ tsp crushed red pepper
• 3 oz parmesan cheese, shredded
• 3 tbsp chopped fresh basil
• 4 lbs halved and seeded spaghetti squash

Directions:
Sprinkle salt and black pepper on all sides of chicken, dividing evenly. In a large nonstick skillet, heat 1 tsp oil on medium. Add one-third of the chicken to the skillet in a single layer and cook for 1 to 2 minutes per side, until lightly browned. Working in batches, repeat with remaining oil and chicken. Pour 2 ounces broth in pan and scrape up any bits and add to the chicken for extra flavor. Put the chicken in a large pot or a slow cooker, then add the onion, bell peppers, mushrooms, tomatoes, broth, tomato paste, vinegar, garlic, oregano and pepper flakes. Stir to combine and nestle rosemary on surface. Cover and cook on low-med for 2.5 hours. While the chicken mixture is cooking take the halved and seeded squash and place cut side down on sheet pan with a small amount of water. Place in oven for about 75 minutes or until soft. Pull squash strands out with a fork. Remove and discard rosemary from chicken mixture. Stir mixture and adjust seasoning of salt and pepper if needed and spoon over top of squash, dividing evenly. Garnish with Parmesan and basil. If desired serve with steamed or roasted vegetables such as garlic roasted broccolini or steamed asparagus. Enjoy!

Nutrient info per serving: 415 calories, 14g fat, 35g carbohydrates, 39g protein