Spaghetti Squash Tuscan Chicken Alfredo

Ingredients

• 1 spaghetti squash
• 1 lb boneless, skinless chicken breast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1½ cups heavy cream
• ½ cup chicken broth
• 2 cups fresh baby spinach
• ½ cup sun-dried tomatoes, chopped

Directions

1. Preheat the oven to 400°F.
2. Prepare the spaghetti squash by cutting it in half lengthwise and scooping out the seeds.
3. Drizzle the squash with olive oil and season with salt and pepper.
4. Line a baking sheet with parchment paper and place the squash halves cut-side down. Roast for 35–45 minutes, or until tender.
5. Cut the chicken into small pieces and season with olive oil, garlic powder, Italian seasoning, salt, and pepper. Cook in a large skillet for about 10 minutes, or until browned and the internal temperature reaches 165°F.
6. Remove the cooked chicken to a plate. In the same skillet, melt the butter to begin the Alfredo sauce. Add the minced garlic, chicken broth, and heavy cream. Simmer over medium heat for 5 minutes, then stir in the Parmesan cheese and seasonings. For a creamier sauce, add 2 oz of cream cheese while the sauce is simmering.
7. Add the spinach to the sauce and cook until wilted. Stir in the sun-dried tomatoes and cooked chicken.
8. Use a fork to gently shred the roasted spaghetti squash into long, spaghetti-like strands and fold them into the sauce mixture.
9. Serve with extra Parmesan cheese and additional seasonings to taste. Enjoy!