Instant Pot Spaghetti Squash Chicken Alfredo
Ingredients
-
1
whole
spaghetti squash
-
16
oz
skinless chicken breasts, cut into 1 inch cubes
-
4
oz
reduced-fat cream cheese, softened
-
½
cup
low-sodium chicken broth
-
2
cups
broccoli, chopped
-
1
cup
parmesan cheese, shredded
-
¼
cup
heavy whipping cream
-
¾
tbsp
butter, softened
-
1
tbsp
flour
-
1
tbsp
minced garlic
-
2
cups
almond milk
-
1
cup
water
-
1
tsp
olive oil
-
to taste
McCormick’s Grill Mates Montreal Chicken Seasoning, salt, and pepper
Instructions
- Cut the spaghetti squash in half crosswise and scoop out the seeds.
- Add 1 cup of water to the Instant Pot and place the squash halves cut side up.
- Seal the lid and cook on high pressure for 7 minutes, then quick release the pressure.
- Remove the squash, check for tenderness, and shred with a fork.
- Pour out excess water from the pot and turn on the sauté function.
- Season the chicken cubes and add olive oil to the pot, cooking the chicken until browned.
- Remove the chicken and sauté minced garlic until fragrant, then deglaze with chicken broth.
- Add almond milk, whipping cream, cream cheese, and butter, stirring until combined.
- Stir in broccoli and parmesan cheese, cooking until the broccoli is soft and the sauce thickens.
- Add flour to thicken the sauce further, then return the chicken to the pot and mix well.
- Serve the chicken and cream sauce over the spaghetti squash.
Nutrition Facts (estimated)
Servings
5
Calories
328
Total fat
19g
Total carbohydrates
6g
Total protein
32g
Sodium
mg
Cholesterol
mg
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