Butternut Squash Alfredo with Chicken & Spinach

healthy take on pasta alfredo
Healthy take on pasta alfredo
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Ingredients

2 ½ lbs Butternut squash peeled
1 cup Chicken broth low-sodium
½ cup Dry white wine
1 lb Chicken tenders
8 cloves Garlic large , peeled
8 cups Baby spinach
1 tbsp Cornstarch mixed with 1 tbsp water
1 cup plus 3 tbsps Parmesan cheese grated , divided
½ cup Sour cream
3 tbsp Unsalted butter
⅛ tsp Ground pepper
1 pinch Nutmeg freshly grated
1 tbsp Parsley fresh, chopped

Nutritional information

505
calories
21,5g
fat
38,6g
carbohydrates
40g
protein
114,2mg
cholesterol
629,9mg
sodium
Ingredients

Butternut Squash Alfredo with Chicken & Spinach

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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:

Ingridiens for Butternut Squash Alfredo with Chicken & Spinach

Steps to make Butternut Squash Alfredo with Chicken & Spinach

1

Bring pot of water to boil

3

Bring a large pot of water to a boil.

2

Spiralize butternut squash

3

Cut 2 ½ pounds of butternut squash into long, thin strands using a spiralizer or julienne.

3

Cook chicken tenders

10

In a medium saucepan, combine 1 cup of broth with ½ a cup of wine. Add the chicken tenders and 8 cloves of garlic and bring to a boil over high heat. Cover the saucepan and reduce the heat to a simmer. Cook for 10-12 minutes until the chicken is cooked through and the garlic is soft.

4

Cook noodles and spinach

5

Cook the noodles in the pot of boiling water while stirring often for 2 minutes. Remove the pot from the heat and stir in 8 cups of spinach. Drain the noodles in a colander for 3 minutes, before transferring to a serving bowl. Cover the bowl with foil to keep the noodles warm.

5

Chop chicken

2

Transfer the cooked chicken to a clean cutting board. Chop or shred the tenders into bite-size pieces.

6

Make sauce

1

Transfer the broth and garlic to a blender and process for about 1 minute until the mixture is smooth.

7

Finish sauce

2

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.

8

Serve

Top the squash noodles with the chicken sauce. Garnish with the remaining 3 tablespoons of Parmesan and parsley.

This Butternut Squash Alfredo with Chicken & Spinach is a healthy take on a pasta Alfredo dish! If you try making this recipe, please come back to leave a review with your thoughts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love vegetable noodles! Thanks for sharing recipe!

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