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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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I have not tried this recipe. I got this recipe from Obesity Help. It's kind of like a chicken alfredo - but with an awesome kick. The recipe originally called for pasta, but I substituted the spaghetti squash. Ingredients:
3/4 lb spaghetti squash, cooked |
2 tablespoons butter |
4 boneless skinless chicken breasts |
4 garlic cloves, minced |
1 bunch green onion |
3 tablespoons cajun seasoning |
1 teaspoon black pepper |
2 teaspoons cayenne pepper |
16 ounces heavy cream |
1 green pepper, diced |
1 red pepper, diced |
8 ounces mushrooms, sliced |
2 cups parmesan cheese, shredded |
Directions:
1. Slice spaghetti squash in half. Bake rind side up about 30-40 minutes at 375. (Or you can microwave with a little water for 6 to 8 minutes.).
2. Melt butter in a large skillet over medium high heat. Add chicken, cook till browned (about 6-8 minutes on each side.) Add garlic, onions, peppers, and mushrooms. Cover and cook for 5 minutes. Uncover and add heavy cream, cook till hot but not boiling. Stir in parmesan cheese until sauce is thick and creamy. Serve over spaghetti squash.
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