Ingredients
1 spaghetti squash
1 tablespoon olive oil
1-1 1/2 pounds diced chicken breast
1/2 teaspoon each salt & pepper
1/4 teaspoon chili flakes
2 cloves minced garlic
1/2 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons butter
2 tablespoons chopped parsley
1/4 cup sliced cherry tomatoes
1/2 cup chicken broth (can sub white wine)
Parmesan for topping
Directions
Start by roasting spaghetti squash (this can be done in advance). Slice in half, remove seeds, spray flesh with olive oil, and sprinkle with salt and pepper. Roast face down on baking sheet for about 30 to 40 minutes at 425°. Scoop out insides and set aside
Sprinkle chicken with salt and pepper
Heat olive oil in skillet and sauté chicken until it begins to brown
When chicken begins to brown, add minced garlic, chili flakes, and lemon zest and sauté a couple more minutes until garlic is fragrant and chicken is cooked through
Add chicken broth or wine and allow to simmer a couple of minutes until liquid is mostly reduced
Add lemon juice, butter, parsley, and sliced cherry tomatoes and allow butter to melt and tomatoes to heat through
Serve chicken mixture on top of spaghetti squash and top with Parmesan cheese!
Recipe Note
Tip: If you pre-made spaghetti squash, heat up in separate skillet. Add a little olive oil and season more with salt & pepper.
