Chicken Alfredo Boats
You can ditch the squash and add the chicken Alfredo sauce to your noodle of choice. I recommend Banza pasta for even more protein!
Ingredients:
2 small to medium spaghetti squash
Olive oil
1.5 lbs raw chicken breast, diced into small cubes
1 heaping tsp minced garlic
1/2 tsp Italian seasoning
16 oz container of cottage cheese (I recommend using Good Culture brand since it is thicker and has great ingredients)
1/3 cup of milk (I use Fairlife fat free milk)
1/2 cup freshly shredded parmesan cheese
Directions:
Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and then a fork to poke holes into the inside of the squash. Lightly brush with olive oil and season with salt and pepper. Place face down on a baking sheet. Bake for 40-45 minutes, until soft.
Preheat large pan drizzled in olive oil to medium-high heat. Add in minced garlic and saute for 1 minute. Add in cubed chicken breast and season with Italian seasoning. Cook until chicken is slightly browned and the inside is 165 degrees F. Set aside.
To make the sauce, blend a 16 oz container of cottage cheese (2 cups) until smooth in blender or with hand immersion blender. Add to saucepan over medium heat. Mix in milk and parmesan cheese. Stir frequently until parmesan cheese is melted. It is important to heat this mixture slowly and stir frequently to avoid the cottage cheese from curdling and clumping. Reduce heat to low and mix in cooked chicken.
When the spaghetti squash is cooked, remove from oven and flip over to make a bowl or “boat”. Use a fork to gently shred the squash to create “noodles”. Poor over ~1 cup of the chicken Alfredo mixture. Sprinkle on extra parmesan cheese if desired and serve.
Per “boat” (makes 4 servings):
430 calories
Protein - 60 grams
Fat - 10 grams
Carb - 35 grams
Search “Megan Rae Nutrition” on MyFitnessPal to find and log this recipe.
