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Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

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Ingredients

  • 1 whole Spaghetti Squash
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cloves Garlic, Minced
  • 1 cup Chicken Broth, Divided Use
  • 1/3 cups Sun-dried Tomatoes, Chopped
  • 2 cups Broccoli Florets
  • 1 cup Frozen Peas
  • 2 whole Chicken Breasts, Grilled And Sliced
  • 1/4 cups Grated Parmesan Cheese
  • 1 pinch Salt/pepper To Taste

Details

Preparation

Step 1

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.

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