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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | chicken | 1 | cup, cubes | spaghetti squash roasted and strung | 3 | bunchs | Spinach | 5 | tablespoons | onion | 3 | tablespoons | garlic minced | 1 | Usda default (100 gm - 4 oz) | Sour cream, fat free | 3 | ounces | Cheese, cream, fat free | 0.5 | cups | grated parmesan | 1.5 | cups | Artichokes, jars or cans (Marinated) | 0.5 | cups, shredded | mozzarella cheese | 0.5 | cups | parsley, chopped | 1 | dash | salt | 1 | dash | black pepper |
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Steps
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Sequence
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Step
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| | 1 | I began by cooking my onions in a LARGE (preferably with a high rim, 4 quarts or larger in size) saute pan with a bit of nonstick cooking spray, after about 3-4 minutes, I added in the garlic. I cooked that down for a couple minutes– I then added in the sour cream and the fat free cream cheese. Once the cream cheese is melted, I added 1/4 cup of Parmesan cheese (save the other 1/4 cup for the end)
When the Parmesan cheese is fully melted I added in the artichoke hearts and spinach. Cook until the spinach is wilted. Add in the cubed chicken breast to the mixture. Give a good stir to fully incorporate.
Lastly, add in your cooked spaghetti squash, remaining 1/4 cup of Parmesan, 1/2 cup mozzarella, salt, pepper, and the chopped fresh parsley. Mix well. I used kitchen tongs to help mix– it will be a large portion. |
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