Chicken alfredo with spaghetti squash
1 tbsp. olive oil
1 lb. chicken breast, diced
1/2 an onion, sliced
· 2 cloves garlic, minced, more if you like garlic:)
· 2 tbsp whole wheat flour
· 1 1/3 c. fat free milk
· 1 c grated fresh parmasaen cheese
· 3 tbsp. fat free or 1/3 less fat cream cheese
· 1/2 tsp. sea salt
· 1 spaghetti squash
· parsley, cracked black pepper for garnish
- Heat olive oil in a medium saucepan over medium-high heat.
- Add chicken (season it with a little Mrs. dash garlic and herb, sea salt, and pepper)
- Cook chicken till done, browning just a bit. Remove from pan.
- Put a little more olive oil in pan and turn heat down to med.
- Add onions and fry til mostly done, then add garlic. Do not burn (gets bitter)
- Stir in flour and cook for a little bit. Dont burn!
- Gradually add milk, stirring with a whisk. It will clump if you add it all at the same time
- Cook 6 min. or until mixture thickens.
- while cooking, cut spaghetti squash in half length wise and cook upside down in microwave for 14 min.. let cool
- Add 3/4 cup. PARMESAN cheese, cream cheese, and sea salt, stirring with a whisk until cheeses melt.
- Taste and add whatever you think it needs (sea salt and pepper)
- take spaghetti squash out with a fork…(it will look exactly like SPAGHETTI)
- add chicken and sauce on top of spaghetti squash
- garnish with parsley and cracked pepper.
this is a great replacement for alfredo and the whole family will love it!
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