Light Chicken Alfredo with Spaghetti Squash

Since the beginning of the year, I’ve been on a mission to develop healthier eating habits. I’ve been researching new recipes and eating more spinach in a week than I previously did in my whole lifetime!:)

This Super Skinny Chicken Alfredo with Spaghetti Squash is a combination of recipes and techniques I’ve learned from others. It’s loosely based on the Pioneer Woman’s Cajun Chicken Pasta which is hands down my favorite. pasta. in the whole world.

This version has a lot of the same flavour deliciousness minus half a gazillion calories!!:) (I don’t know how to give you the accurate calorie count, but trust me, it’s a lot less!).

Much of the calorie saving feature in this recipe is that it’s served with spaghetti squash instead of traditional pasta. Honestly, I’d never even had a bite of it before a few months ago. But, I’m telling you what ~ it’s amazing!

However, if you and your family really wants to go the pasta route, this sauce on real pasta would be scrumptious, too!

Enough talking. Here’s how the recipe goes:

How to cook the Spaghetti Squash:

~ Using a knife or fork, poke holes down the center top of the squash and microwave for 5 minutes.

~ Be careful removing it from the microwave. It will be hot!

~ Using a sharp knife, cut open the squash and scoop out the seeds.

~ Brush olive oil over each cut half, sprinkle with salt & pepper and place cut side down on a baking sheet.

~ Bake at 400 degrees for 40-45 minutes.

How to make the Chicken Alfredo Sauce:

~ Chop 1 red pepper and one onion.

~ Mince 4 cloves of garlic.

~ Prepare 1 cup chicken broth.

~ Slice 1 1/2 cups cherry tomatoes in half.

~ Dice 2 or 3 chicken breasts. Sprinkle with cajun seasoning and rub into all sides of the meat.

~ Heat up a cast iron pan and add a drizzle of olive oil and 1 Tablespoon butter.

~ Once hot, add the chicken in in a single layer. Resist the urge to stir the meat and let it cook until it starts to turn white on the top. Then, turn each piece over.

~ When the chicken is cooked through, remove it from the pan and place it on a clean plate.

~ Add the diced onions and peppers to the hot pan and saute until onions start to get clear.

~ Add in the garlic and keep sauteing. Sprinkle veggies with cajun seasoning and salt and pepper.

~ Once the veggies are softened and cooked, add the tomatoes and chicken broth.

Bring the mixture to a rolling boil, then cover it and reduce the heat to a gentle simmer for 10 minutes.

Lift the lid, increase the heat, and continue simmering for an additional 10 minutes, or until the sauce noticeably thickens.

Incorporate 1/2 cup of 1 percent milk and mix thoroughly until it is uniformly blended.

After the sauce returns to a boil, incorporate 2 big handfuls of spinach.

Stir the spinach into the warm sauce until it wilts completely.

Introduce the chicken and stir; allow it to simmer for a few minutes until the chicken is thoroughly heated.

Now, shift your attention back to the Squash:

After the squash has baked for 40-45 minutes, take it out of the oven and turn each half over.

Employ a fork to scoop out the squash (it will resemble spaghetti strands!) and transfer it to a serving bowl.

Drizzle the prepared sauce over the squash.

This dish is incredibly delicious and quite satisfying.