- 2 ½ lbs Butternut squashpeeled
- 1 cup Chicken brothlow-sodium
- ½ cup Dry white wine
- 1 lb Chicken tenders
- 8 cloves Garliclarge , peeled
- 8 cups Baby spinach
- 1 tbsp Cornstarchmixed with 1 tbsp water
- 1 cup plus 3 tbsps Parmesan cheesegrated , divided
- ½ cup Sour cream
- 3 tbsp Unsalted butter
- ⅛ tsp Ground pepper
- 1 pinch Nutmegfreshly grated
- 1 tbsp Parsleyfresh, chopped
Butternut Squash Alfredo with Chicken & Spinach
One of my top tips for healthy eating is to swap out starchy pasta with spiralized veggie noodles. This Butternut Squash Alfredo with Chicken & Spinach recipe is one of the best uses of vegetable noodles. I spiralize butternut squash and mix it with garlic, chicken, and spinach to make a delicious alfredo.
Start by spiralizing butternut squash. Combine broth, wine, chicken tenders, and garlic in a medium saucepan and cook the chicken through. Cook squash in water. Meanwhile, chop or shred the chicken. Transfer the garlic and broth to a blender and process until smooth. Return the mixture to the saucepan and bring to a simmer. Add cornstarch mixture and whisk until slightly thickened. Add 1 cup of Parmesan, sour cream, butter, pepper and nutmeg. Return the chicken to the sauce. Pour the sauce over the noodles and serve topped with Parmesan and parsley. Amazing!
To make Butternut Squash Alfredo with Chicken & Spinach, you will need the following ingredients:
Steps to make Butternut Squash Alfredo with Chicken & Spinach
Bring pot of water to boil
Spiralize butternut squash
Cook chicken tenders
Cook noodles and spinach
Return the blended mixture to the saucepan. Bring to a simmer over medium-high heat. Add the cornstarch and water and whisk for about 1 minute until the sauce thickens slightly. Add 1 cup of Parmesan cheese, sour cream, butter, pepper, and nutmeg and whisk. Stir in the chicken and continue to cook for 1 more minute.