Spaghetti Squash With Grilled Chicken and Sundried Tomatoes

Name: Spaghetti Squash With Grilled Chicken and Sundried Tomatoes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8-10 serving(s)
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

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Recipe 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

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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

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