Spaghetti Squash With Grilled Chicken And Sundried Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 large spaghetti squash
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 cup chicken broth, divided use
• 1/3 cup sun-dried tomato, chopped
• 2 cups broccoli florets
• 1 cup frozen peas
• 2 whole chicken breasts, grilled and sliced
• 1/4 cup grated parmesan cheese
• salt and pepper

Recipe

• 1 preheat oven to 375 degrees (f).
• 2 with a sharp knife, cut spaghetti squash in half lengthwise.
• 3 scrape/remove seeds with a spoon.
• 4 place squash halves cut side down on a baking sheet: bake for 45 minutes. let squash cool.
• 5 using a fork, scrape the inside of the squash with the tines to remove strands.
• 6 in a large, deep skillet, heat olive oil over medium-high heat. add garlic. saute 1 minute.
• 7 add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
• 8 add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
• 9 shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
• 10 reduce heat to medium-low. cover skillet and simmer for about 3 minutes.
• 11 serve on top of the squash strands with fresh shaved parmesan cheese.