Chicken Alfredo Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium Spaghetti Squash15.85 ounces chicken breast1 jar Christopher Ranch pesto (4 servings)5 oz fresh spinach1/2 C heavy whipping cream1 Tablespoon cream cheese1/2 C grated parmesan1 Tablespoon minced garlic
1. Set oven to 400º
2. Cut spaghetti squash in half, clean halves, remove seeds/innards. Brush lightly with olive oil, and place in oven safe dish, cut side up for 40 minutes. If done ahead - let it cool down, then use 2 forks to shred squash flesh into larger bowl.
3. salt and pepper chicken and dust with onion powder (optional). Bring olive oil to medium high. Set chicken breasts top side down for 2-3 minutes to brown. Once golden brown, flip breasts and add 3/4 C water (or chicken broth), cover for 10 minutes.
4. Once chicken is done, shred with 2 fork and set aside.
5. Sauce: add oil to *sauce pan* and saute minced garlic until fragrant. Drop in 5 ounces fresh spinach, keep mixing and stirring until wilted. Pour in cream, parmesan, and cream cheese, keep mixing.
6. Stir jar of pesto into shredded spaghetti squash. Pour in sauce and chicken and stir in.
Servings are about 10 ounces, makes 6-7 servings.
Serving Size: 6 11 ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user VODKASODA.
2. Cut spaghetti squash in half, clean halves, remove seeds/innards. Brush lightly with olive oil, and place in oven safe dish, cut side up for 40 minutes. If done ahead - let it cool down, then use 2 forks to shred squash flesh into larger bowl.
3. salt and pepper chicken and dust with onion powder (optional). Bring olive oil to medium high. Set chicken breasts top side down for 2-3 minutes to brown. Once golden brown, flip breasts and add 3/4 C water (or chicken broth), cover for 10 minutes.
4. Once chicken is done, shred with 2 fork and set aside.
5. Sauce: add oil to *sauce pan* and saute minced garlic until fragrant. Drop in 5 ounces fresh spinach, keep mixing and stirring until wilted. Pour in cream, parmesan, and cream cheese, keep mixing.
6. Stir jar of pesto into shredded spaghetti squash. Pour in sauce and chicken and stir in.
Servings are about 10 ounces, makes 6-7 servings.
Serving Size: 6 11 ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user VODKASODA.
Nutritional Info Amount Per Serving
- Calories: 392.6
- Total Fat: 27.4 g
- Cholesterol: 79.7 mg
- Sodium: 429.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Protein: 24.6 g
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