Skillet Spaghetti Squash Broccoli & Chicken Alfredo

Lol...if you guys want a good laugh, check out my old Buffalo Chicken Alfredo recipe. Hilarious that I ever thought it was acceptable to post that photo and expect people to be like "yum I should make that". Wouldn't be surprised if that page got zero hits. I actually thought about re-making the dish just to photograph it better...but then thought nah....it's too funny to take down. I mean jesus, it looks like I sloppily ate three quarters of the plate and decided to hastily snap a pic before slurping the rest down. Honest to god, that's actually probably what happened...but, nevertheless, I would have hoped that I had more self respect than to slap a picture of what looks like prison slop on my website. I'm actually offended no one told me how horrendous it looked. I feel like I've been walking around with a piece of spinach in my teeth for two years. I mean it's not like I'm presently posting Nat Geo quality photos, but I'm glad I've at least somewhere along the way (not sure when or how) gained an understanding of what looks appetizing and what looks like a half eaten plate of squiggly bullshit. 

Anyways....here is my alternate take on Chicken Alfredo. It's a nice clean, satisfying twist on a classic comfort dish that I know you're going to love! Dig in!

P.S. I'm sure you're really interested in making that other buff chick alfredo recipe (now that I've talked it up so much)...............but in all seriousness, that one tastes really good too...hopefully your plating skills are just better than mine were circa 2014.

Ingredients

  • 1 spaghetti squash
  • 1 tbsp grass-fed butter or ghee
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 lb boneless, skinless chicken breast, cubed
  • 2 cups broccoli florets
  • 1/2 cup clean mayonnaise (I used Primal Kitchen's avocado mayo, but homemade would be great too - try this recipe)
  • 2 tbsp Italian seasoning (or 1 tbsp dried oregano and 1 tbsp dried basil)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup parmesan cheese (optional)

Method

  1. Cook your spaghetti squash: Poke holes all over it, place on a microwave safe dish and microwave for 10-12 minutes (if after 10 minutes you cut into it and it's not softened, cook for another few minutes). Let cool, cut in half and scrape out the seeds.
  2. In a large skillet, add the cooking fat, onion slices and garlic. Cook on medium-high heat until fragrant, then add the chicken.
  3. Cook for 5-7 minutes, or until the chicken is just about done. Add the broccoli and seasonings and saute for another 5 minutes (stirring intermittently). The chicken  should be done by now and the broccoli softened. 
  4. Scrape the spaghetti squash strands into the skillet and add the mayonnaise and parmesan (if using). Mix well, until creamy and heated through.
  5. Serve!

Servings: 3-4