Pat loves pasta but also really loves using vegetables as a substitute for noodles. Spaghetti squash noodles take a little more prep, but add a healthy kick to any recipe! This chicken scampi is out of this world and Pat hopes you will try this when you are looking for dinner ideas!
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.
