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:
Bring a large pot of water to a boil.
Cut 2 ½ pounds of butternut squash into long, thin strands using a spiralizer or julienne.
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.
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.
Transfer the cooked chicken to a clean cutting board. Chop or shred the tenders into bite-size pieces.
Transfer the broth and garlic to a blender and process for about 1 minute until the mixture is smooth.
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.
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.
I love vegetable noodles! Thanks for sharing recipe!
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