Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    whole Spaghetti Squash

  • 2

    Tablespoons Extra Virgin Olive Oil

  • 4

    cloves Garlic, Minced

  • 1

    cup Chicken Broth, Divided Use

  • cups Sun-dried Tomatoes, Chopped

  • 2

    cups Broccoli Florets

  • 1

    cup Frozen Peas

  • 2

    whole Chicken Breasts, Grilled And Sliced

  • ¼

    cups Grated Parmesan Cheese

  • 1

    pinch Salt/pepper To Taste

Directions

Cook spaghetti squash at 375 for 45min. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth). Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes. Serve on top of the squash strands with fresh shaved parmesan cheese.


Nutrition

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