Spaghetti Squash Chicken Tetrazzini
Skillet Asparagus
Ingredients
- 1 (3-lb) spaghetti squash, halved lengthwise
- 3 Tbsp butter
- ¾ cup heavy cream
- ¾ cup low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- ¾ cup freshly grated Parmesan cheese, divided
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp 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 3 cups spaghetti-like strands from squash using a fork.
- Meanwhile, combine butter, cream, and broth in a large ovenproof skillet over medium heat. Bring to a simmer; cook 5 minutes or until thickened.
- Stir in chicken, ½ cup cheese, salt, and pepper. Add squash; toss. Sprinkle with ¼ 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
- 1 lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
Side Dish Instructions
- Sauté asparagus in hot oil in a large skillet over medium heat 1 minute. Cover and cook 2 minutes. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
344
|
55
|
399
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 6 | 3 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 583 | 195 | 778 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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