The Kitchen Spaghetti Squash Chicken Broccoli Alfredo
Cook 4 to 5 min.
The kitchen spaghetti squash chicken broccoli alfredo. Place on a cookie sheet or in the roasting pan. Stir in parmesan cheese and remove from heat. Place the spaghetti squash cut-side-up on a baking dish with the chicken.
Cook for another 3-4 minutes or until the broccoli is bright green and barely tender. Toss with a bit of olive oil salt and pepper. This chicken casserole recipe is super simple to make and doesnt require many ingredients.
Toss to coat divide the mixture evenly between the two squash shells and top with ½ cup more shredded mozzarella. Remove chicken from skillet reserving drippings in skillet. Add chicken and broccoli overtop then divide.
Return broccoli and squash to oven for 15 minutes. Evenly distribute the Alfredo sauce in each spaghetti squash half. If using frozen broccoli defrost or steam according to package directions and drain excess.
Place baking sheets in preheated oven. About 8 minutes then vent the lid and set aside. Prepare the chicken and sauce near the end of the roasting time.
Place chicken thighs or breast on the other sheet and sprinkle with salt and pepper. Add the broccoli and cover steaming until tender. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside.