Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes
By Carlee
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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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