Spaghetti Squash With Grilled Chicken and Sundried Tomatoes

Submitted by FullyClothedChef

"This is a very simple "meat and a veg" meal that totally tricks your brain into thinking it's getting carbs!"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 1 large spaghetti squash
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, Minced
• 1 cup chicken broth, Divided Use
• 1⁄3 cup sun-dried tomato, Chopped
• 2 cups broccoli florets
• 1 cup frozen peas
• 2 whole chicken breasts, Grilled And Sliced
• 1⁄4 cup grated parmesan cheese
• salt and pepper

directions

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise.
3. Scrape/remove seeds with a spoon.
4. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
5. Using a fork, scrape the inside of the squash with the tines to remove strands.
6. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
7. Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
8. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
9. Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
10. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
11. Serve on top of the squash strands with fresh shaved Parmesan cheese.