Spaghetti Squash Chicken Alfredo
Ingredients
Baked Spaghetti Squash
-
1
medium
Spaghetti squash
-
2
tbsp
Fresh parsley (chopped)
Italian Baked Chicken Breast
-
2
large
Boneless skinless chicken breast
-
2
tsp
Unsalted butter
-
2
tsp
Italian seasoning
-
1
tsp
Garlic powder
-
to taste
Sea salt
-
to taste
Black pepper
Low Carb Alfredo Sauce
-
1
tbsp
Unsalted butter
-
6
cloves
Garlic
-
1 ½
cup
Heavy cream
-
½
cup
Grated parmesan cheese
-
to taste
Nutmeg (optional)
-
to taste
Black pepper (optional)
Instructions
- Bake the spaghetti squash in the oven until tender.
- Prepare the Italian baked chicken breast, using butter instead of olive oil and cutting the recipe in half, then cut into bite-sized pieces.
- Make the low carb Alfredo sauce on the stove.
- Use a fork to release the spaghetti squash strands into a large bowl.
- Combine the spaghetti squash strands with chicken pieces, Alfredo sauce, and fresh parsley, then toss to coat. Adjust seasoning with salt and pepper as needed.
Nutrition Facts (estimated)
Servings
8
Calories
296
Total fat
22.2g
Total carbohydrates
11.2g
Total protein
14.2g
Sodium
mg
Cholesterol
mg
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