Chicken Alfredo w/ Spaghetti Squash
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
4 lbs chicken breast4 servings Fresh Spinach Pesto (https://recipes.sparkpeople.com/recipe-detail.asp?recipe=690306)16 oz fat free cream cheese1 tbsp reduced fat butter spread (i use Smart Balance Light)4 cloves garlic1/2 tsp black pepper4 cups nonfat milk12 oz part skim mozzarella cheese (1 1/2 cup)4 tbsp parmesan cheese16 cups spaghetti squash
cook chicken in a crock pot on low for 4-6 hours, or until easily shredded.
cut the spaghetti squash in half, scrape out the guts, spray with olive oil and bake cut-side down for 30 minutes as 350. remove from oven and let cool, then scrape out with a fork into a large container.
prepare the pesto according to the linked recipe.
for the sauce:
-Melt butter in sauce pan on medium
-Add cream cheese and stir till melted and creamy
-add garlic and pepper
-Gradually pour in milk until well blended and creamy
-Stir in mozzarella until melted.
-Mix in parmesan
add salt as desired
It thickens as it cools. Thin with nonfat milk if needed.
Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.
combine all ingredients in the large container.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user BLUEEYESTATTOOS.
cut the spaghetti squash in half, scrape out the guts, spray with olive oil and bake cut-side down for 30 minutes as 350. remove from oven and let cool, then scrape out with a fork into a large container.
prepare the pesto according to the linked recipe.
for the sauce:
-Melt butter in sauce pan on medium
-Add cream cheese and stir till melted and creamy
-add garlic and pepper
-Gradually pour in milk until well blended and creamy
-Stir in mozzarella until melted.
-Mix in parmesan
add salt as desired
It thickens as it cools. Thin with nonfat milk if needed.
Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.
combine all ingredients in the large container.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user BLUEEYESTATTOOS.
Nutritional Info Amount Per Serving
- Calories: 294.9
- Total Fat: 8.3 g
- Cholesterol: 79.3 mg
- Sodium: 505.7 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.6 g
- Protein: 38.1 g
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