Chicken Carbonara with Artichokes & Mushrooms

This picture does not do this dish any justice!  I don't know about you but I'm a huge artichoke fan and can eat them straight out of a jar so this meal made me very happy. :)

TIME SAVING TIP: Roast your spaghetti squash ahead of time or while preparing the carbonara.

Chicken Carbonara with Artichokes & Mushrooms
Prep Time:  Approximately 5 minutes
Cook Time: Approximately 35-45 for spaghetti squash, 20 for carbonara
Serves: 4-6

Ingredients:

• 1 spaghetti squash, roasted (see instructions below)
• 1 lb bacon, cut into small squares
• 1/2 lb organic chicken thighs or breasts, cubed
• 1 jar or about 2 cups artichoke hearts, halved or quartered
• 8 oz mushrooms, sliced
• 1/2 onion, diced
• 3 cloves of garlic, minced
• sea salt and pepper to taste

Instructions for Roasting Spaghetti Squash:

1. Preheat your oven to 375°F.
2. Wash the squash and cut in half length-wise (This can be difficult if you don't have a sharp knife so be careful!).
3. Scoop out the seeds (ice cream scoop works great!) and drizzle each half with a tsp of olive oil then brush out evenly.  Sprinkle with some salt and pepper.
4. Place the two halves face side down on a baking sheet and roast for 35-45 minutes or until tender.
5. Carefully turn over the halves and let cool for at least 5 minutes then take a fork and scrape out the noodles.

Instructions for Carbonara:

1. Cook the bacon and mushrooms in a large skillet over medium high heat until done.  Use a slotted spoon to move cooked bacon and mushrooms to a plate for later use.
2. Cook the garlic and onions in the same skillet until onions are translucent.
3. Add the chicken and once chicken is almost cooked through, add the artichokes.
4. Add the bacon and mushrooms back to the skillet along with your spaghetti squash noodles.
5. Mix well then cover and cook on low for about 5 minutes or until chicken is cooked through.