Spaghetti Squash Chicken Tetrazzini
Skillet Asparagus
Ingredients
- 1 (3-lb) spaghetti squash, halved lengthwise
- 2 Tbsp butter
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 cup heavy cream
- ¾ cup low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 1½ cups freshly grated Parmesan cheese, divided
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F. Place squash, cut sides down, in a microwavable dish; cover loosely with plastic wrap. Microwave at HIGH 15 minutes or until tender. Cool slightly; remove seeds. Scrape 5 cups spaghetti-like strands from squash using a fork.
- Meanwhile, melt butter in a large ovenproof skillet over medium heat. Add mushrooms; cook 10 minutes or until tender. Gradually stir in cream and broth; bring to a simmer, and cook 5 minutes or until thickened.
- Stir in chicken, 1 cup cheese, salt, and pepper. Add squash; toss. Sprinkle with ½ cup cheese. Transfer skillet to oven.
- Bake 20 to 25 minutes or until bubbly.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until golden and fragrant. Sprinkle nuts over tetrazzini.
Side Dish Ingredients
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 lb asparagus, trimmed
- ½ tsp salt
Side Dish Instructions
- Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in asparagus; cover and cook 2 minutes. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
452
|
50
|
502
|
| Fat (g) | 34 | 5 | 39 |
| Sat. Fat (g) | 17 | 1 | 18 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 8 | 1 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 960 | 161 | 1121 |
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