Chicken Alfredo With Spaghetti Squash Recipes

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.

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.

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.

Steps:

• Add olive oil to skillet with the garlic, chicken, and all veggies.
• Cook until chicken is completely cooked through.
• Drain and add back to skillet.
• Add Alfredo sauce with 1/4 jar of water.
• Let simmer.
• Boil spaghetti according to directions.
• When done top with the Alfredo mixture and enjoy.
• Great with garlic bread.