Chicken Spaghetti Squash Alfredo Recipes

CHICKEN SPAGHETTI SQUASH ALFREDO

Steps:

• Cook chicken in small skillet with no stick cooking spray until no longer pink.
• Add fresh mushrooms to pan and heat through.
• Combine next 9 ingredients in small sauce pan on stove top.
• Cook on medium heat, stirring using a wire whisk until thickened.
• Take off stove top and add chicken and mushroom mixture.
• Heat prepared spaghetti squash.
• Pour Alfredo chicken sauce over top of spaghetti squash.
• Top with a sprinkle of grated Parmesan cheese if desired.

SPAGHETTI SQUASH ALFREDO

Steps:

• 1) Preheat oven to 400 degrees. Carefully slice your spaghetti squash in half. They can be very tough to cut! I recommend wedging the top or bottom of the squash into the sink drain so it's not wiggling around on the counter. Once halved, scrape the seeds out with a spoon. Drizzle a small amount of olive oil over each half, and sprinkle a pinch of salt and pepper. Place halves face down on a baking sheet and bake for 40-50 minutes, or until the inside is easily pierced with a fork. While your squash is cooking, grill your chicken. How many people this meal serves depends greatly on the size of your squash. The large squash pictured can easily serve four, a small squash would be closer to 2. For this reason use your own discretion for how much chicken to make, based on the size of your spaghetti squash and how many people you plan to serve! Dice chicken breast or tenders into bite sized pieces and place in a greased skillet. I use McCormick's Garlic and Herb seasoning, but garlic powder and salt will work as well. Cook until internal temperature reaches 165 degrees. If making homemade alfredo sauce, prepare now. If not, grab your jar of sauce! Once squash is done, scrape the insides with a fork to form "noodles". Scrape all the way down to the rind to get every bit! Either using your squash as a bowl, or on your dinner plate, combine noodles, chicken, and alfredo sauce. Enjoy!

CHICKEN AND SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
• When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
• At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
• Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.

CHICKEN ALFREDO WITH SPAGHETTI SQUASH

Steps:

• Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
• Meanwhile, place broccoli in microwaveable bowl. Add enough water to cover broccoli. Microwave 3 to 4 min. or until broccoli is crisp-tender; drain.
• Heat dressing in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Whisk flour and broth until blended. Add to drippings in skillet along with remaining ingredients; stir. Cook 2 min. or until sauce comes to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 1 to 2 min. or until thickened.
• Return chicken to skillet along with the broccoli; cook 1 to 2 min. or until heated through, stirring frequently.
• Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place in bowl. Serve topped with chicken mixture.