If you're not feeling like regular pasta tonight, turn to butternut squash noodles. These delicate veggie strands are a great base for any number of sauces and toppings, like this creamy and decadent Alfredo sauce with chicken, garlic and silky spinach. Source: EatingWell.com, December 2018

Carolyn Casner
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Ingredients

Directions

  • Put a large pot of water on to boil. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut squash into long, thin strands. You should have about 10 cups of squash "noodles."

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  • Combine broth, wine, chicken tenders and garlic in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.

  • Meanwhile, cook the squash noodles in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Drain in a colander for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.

  • Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces. Transfer the garlic and broth to a blender and process until smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the saucepan and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk until slightly thickened, about 1 minute. Whisk in 1 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute more.

  • Pour the chicken mixture over the squash noodles. Serve topped with the remaining 3 tablespoons Parmesan and parsley.

Nutrition Facts

505 calories; 21.5 g total fat; 11.6 g saturated fat; 114 mg cholesterol; 630 mg sodium. 854 mg potassium; 38.6 g carbohydrates; 10.6 g fiber; 6 g sugar; 40 g protein; 34898 IU vitamin a iu; 72 mg vitamin c; 264 mcg folate; 450 mg calcium; 6 mg iron; 166 mg magnesium;