Lunchtime Cooking with Chef Franklin Dye

- LITTLE ROCK, AR - If you're looking for some new recipes, Chef Franklin Dye with US Foods always has a few to share.

On the menu today are two tasty dishes, chicken spaghetti (with spaghetti squash) and kale slaw.

Here are the recipes: 

Chicken with Spaghetti Squash

  • 1 (3 pound) spaghetti squash  
  • 2 tablespoons olive oil 
  • 1 onion, thinly sliced  
  • 2 cloves garlic, minced 
  • 1 green bell pepper, diced 
  • 1 packet taco seasoning
  • ground black pepper to taste 
  • 3 skinless, boneless chicken breast halves 
  • 1 (14.5 ounce) can whole peeled tomatoes, drained 
  • 1/2 cup sour cream (optional)
  • 1 cup fresh guacamole
  • Preheat oven to 350 degrees F (175 degrees C). 
  • Using a skewer or fork, pierce squash in several places. Place whole squash on a baking sheet; roast for 45 minutes. Turn squash over and roast for an additional 10 minutes. Set aside to cool. 
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir onion, garlic, green bell pepper, paprika, and ground black pepper in the hot oil until onion is soft and translucent, about 5 minutes. Remove from skillet and set aside, leaving olive oil in pan. 
  • Reduce heat to medium and cook chicken breasts in the same skillet until browned, the juices run clear, and meat is no longer pink inside, turning once, about 10 minutes per side. Remove chicken breasts and slice on the diagonal. 
  • Return chicken and onion mixture to the pan; stir in taco seasoning. Add the tomatoes. Bring chicken mixture to a simmer. Slice squash in half and scoop out seeds with a spoon. Using a fork, scrape spaghetti-like strands of squash from the peels. Combine squash with chicken and vegetables, increase heat, and bring to a boil. 
  • Reduce heat to low and simmer to combine flavors, about 10 minutes. Stir in sour cream if desired.

Kale Slaw

  • 1 bunch kale thinly cut
  • 1 large carrot shredded
  • ½ orange juiced
  • ½ lemon juiced
  • Salt and pepper to taste
  • ½ red onion thinly sliced
  • 3 sliced bacon cooked and chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • Toss kale with carrot, orange juice, lemon juice, salt, and black pepper in a large salad bowl, using your hands to rub orange and lemon juice into kale leaves. Let stand a few minutes to absorb flavors. 
  • Add onion, bacon, mayonnaise, and olive oil into kale mixture and toss to coat.  

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