I LOVE alfredo sauce and I LOVE pasta, but my waist does not. So, sticking with the theme of trying to eat healthy in January here is recipe for Spaghetti Squash Chicken Skinny Alfredo. I posted awhile back a recipe I found from Katie Lee for a skinny alfredo which is amazing! I mean amazing! You will not be able to tell the difference, I promise! So I combined that recipe with spaghetti squash to take out the carbs and added in rotisserie chicken to increase the protein and what you have is delicious, healthy and hearty Chicken Alfredo without all the guilt. And my boys ate this and went back for seconds so it passed that test which is huge!
There are a couple steps to this recipe, but by using rotisserie chicken that takes away one step of roasting or grilling the chicken breasts. And you can make this in advance and reheat- so make it on a Sunday and serve it one day when you have zero time to make dinner. I made the spaghetti squash the day before and just put it in the fridge until I was able to put the dish together. Another thought is to buy the pre-spiraled zucchini and use that instead of the spaghetti squash if you are really tight on time.
I hope you enjoy and this help keep you on that New Years Healthy track we are all trying to stay on or get on!
Spaghetti Squash Chicken Skinny Alfredo
A healthy and delicious way to enjoy the classic Chicken Alfredo without all the guilt!
- 1 large spaghetti squash (about 3 lbs)
- 2 Tablespoons olive oil
- Salt and Pepper
- 1 small head of broccoli
- 1 rotisserie chicken, meat pulled
Alfredo Sauce Ingredients
- 2 cups cauliflower florets
- 1 cup milk (2% or whole)
- 3 Tablespoons butter
- 1 garlic clove
- 1/3 cup grated Parmesan cheese
Preheat oven to 400 degrees
Using a very sharp knife, cut the squash in half, lengthwise. Scrape out the seeds.
Drizzle oil over squash and place in a baking dish cut side up. Roast for 40-50 minutes or until the soft.
Let cool about 10 minutes.
Using a fork scrape out the strands of "spaghetti". Drag the fork from side of the squash to the other to get long stands. Place the strands in a bowl and set aside.
In a large pot of boiling water, briefly blanch the broccoli, about 3 minutes. Remove using a spider strainer so you keep the water in the pot.
Using the same water you boiled the broccoli add the cauliflower. Boil for about 15 minutes or until it is very tender.
Alfredo Sauce Instructions
When the cauliflower is cooked, remove from the water with a slotted spoon and place in a blender (reserve water for the pasta).
Add 1 cup milk to the blender. Blend on high until the cauliflower and milk forms a silky sauce.
In a large saucepan, over medium heat, melt the butter along with the WHOLE garlic clove. Allow the garlic to infuse into the butter. Do not allow the butter to burn. After a 3-4 minutes remove the garlic and pour in the cauliflower/milk mixture. Stir and taste for salt and pepper.
Combine the spaghetti squash, alfredo sauce, broccoli and chicken. Garnish with parsley and serve warm.