I. Love. This. DISH!!! It’s so creamy…taste just like Alfredo without all the fat or pasta! I’m hoping my boyfriend will love it, too. but that won’t stop me from making it for dinner tonight!
Modified recipe from Hungry Girl and verified from Medifast Nutrition Support.
Makes 3 servings
1 Leaner protein
1 spaghetti squash (about 4.5 lbs.) – use 2 ½ cups of cooked squash
1 1/2 lb. raw boneless skinless chicken breast, cut into bite-sized pieces
1/4 tsp. each salt and black pepper
4 cups chopped kale
3 tbsp. finely chopped pouched sun-dried tomatoes
2 tsp. chopped garlic
2 tbsp. reduced-fat Parmesan-style grated topping
6 wedges The Laughing Cow Light Creamy Swiss cheese
Preheat oven to 400 degrees.
Microwave squash for 3 – 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
While squash cools, bring a large skillet sprayed with nonstick spray to medium-high heat. Season chicken with pepper and salt, and add to the skillet. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a large bowl, and cover to keep warm.
Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer required squash to a large bowl, and cover to keep warm.
Reserve any extra squash for another time.
Clean skillet. Re-spray and bring to medium-high heat. Add kale, sun-dried tomatoes, and garlic. Add 1/2 cup water. Cover and cook until kale is tender, about 5 minutes.
Remove lid, and reduce heat to low. Add Parm-style topping and cheese wedges, breaking the cheese wedges into pieces. Add chicken and remaining salt. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes.
Add cheesy chicken and veggies to the spaghetti squash, mix well, and serve!