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Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas Recipe

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This recipe for Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 medium size spaghetti squash (about 2lb)

1/3 cup sun-dried tomatoes, chopped

4 cloves garlic, minced

1 cup frozen peas

1 broccoli crown, chopped

2 chicken breasts, grilled and sliced

2 tbsp extra virgin olive oil

1 cup chicken broth

grated Parmesan cheese (about 1/4 cup)

salt/pepper, to taste

Directions:
Directions:
1. Preheat oven to 375 degrees F.

2. With a sharp knife, carefully cut the 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.

3. Using a fork, scrape the inside of the squash to remove strands.

4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.

5. Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli. Saute 5 minutes.

6. Add peas, grilled chicken, and remaining 3/4 cup chicken broth. Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).

7. Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.

8. Serve with fresh shaved Parmesan cheese

 

 

 

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