Cheesy broccoli stuffed chicken over spaghetti squash and alfredo

2 large boneless chicken breasts, pounded thin
1 cup of finely chopped and steamed broccoli florets
1/2 cup shredded Colby jack cheese
1 small spaghetti squash - cut into rings for baking
4 ounces cream cheese
1/2 cup heavy cream
1/2 cup shredded parmesan cheese
2 tbspn butter
pinch salt, pepper, garlic powder

Place spaghetti squash rings on a parchment lined baking sheet - drizzle with EVOO, salt, and per, and bake at 350 until the squash is easily shredded into strands. In a bowl, mix together the steamed chopped broccoli florets with the shredded Colby jack cheese. Season with salt and pepper to taste. Evenly distribute the broccoli cheese mixture between the two pounded out chicken breasts. Roll the chicken and tuck the sides to keep filling in. Place on a cooling rack that is set on top of a cookie sheet - and bake in oven with the spaghetti squash. Internal temp should be 165 degrees.

In a sauce pan on the stove top, melt down the cream cheese, with heavy cream, butter, parmesan, and seasonings.

Shred the spaghetti squash strands, and mix with the alfredo sauce. Slice the cooked chicken, and place on top of the alfredo and squash - or just serve on the side.


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