Lemon Chicken Alfredo Spaghetti Squash
 
Prep time
Cook time
Total time
 
Low-carb spaghetti squash is a delicious replacement for pasta. Enjoy your favorite chicken alfredo dish without the guilt (or nap!)
Author:
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 whole spaghetti squash, cut into 1-inch rounds
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper
  • 2 tablespoons butter, divided
  • 1 lb boneless, skinless chicken breast, pounded to ½ inch thickness and cut into tenders
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup low-fat (2%) milk
  • ¼ teaspoon red pepper flakes
  • ¾ cup grated sharp white cheddar cheese
  • ¼ cup grated Parmesan cheese, plus more for topping
  • ¼ cup chopped fresh parsley
  • 12 basil leaves, chopped or chiffonade
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Prepare your spaghetti squash: microwave spaghetti squash for 1-2 minutes to make it easier to cut through. Cut your spaghetti squash into 1 inch thick rounds, (5-6 rounds total). Using a knife, cut a circle around the seeds in the middle of each spaghetti squash round to make them easy to remove. Discard seeds.
  3. Lightly grease a lined baking sheet, and lay spaghetti squash rounds flat in one layer. Drizzle spaghetti squash with extra virgin olive oil, and sprinkle with salt and pepper. Bake squash in oven for 40 minutes. When squash is finished cooking, remove from oven and let cool 10 minutes. Using your hands, remove the skins and pull spaghetti squash rounds apart to resemble noodles.
  4. While squash is cooking, prepare your chicken: pound boneless, skinless chicken breast to ½ inch thickness, and slice into strips or bite-sized pieces. Season chicken with half the lemon zest, salt, and pepper.
  5. Melt 1 tablespoon of butter in a large skillet over medium-high heat. When butter is melted, cook the chicken in batches for 3-4 minutes on each side, or until cooked through and golden brown. Move cooked chicken to paper towels to dry.
  6. Make the sauce: After the chicken is cooked, melt the other tablespoon of butter in the same skillet, using a wooden spoon to scrape the pan to incorporate the chicken flavor into the butter. Add the minced garlic and remaining lemon zest to the pan, cooking for 30 seconds.
  7. Add the flour, and whisk mixture continuously for one minute. Add the milk, salt, pepper, and red pepper flakes, and continue to whisk for an additional minute. Add the shredded cheddar and parmesan, and whisk until melted and smooth.
  8. Lower the heat, stir in lemon juice. Add chicken back to the skillet, and sprinkle with parley and basil. Add shredded spaghetti squash to pan, and stir to coat. Serve!
Recipe by Ally's Cooking at http://allyscooking.com/2016/08/28/chicken-alfredo-spaghetti-squash/