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Butternut Squash Alfredo with Chicken & Spinach

  • 35 m
  • 35 m
Carolyn Casner
“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.”

Ingredients

    • 2½ pounds butternut squash, peeled
    • 1 cup low-sodium chicken broth
    • ½ cup dry white wine
    • 1 pound chicken tenders
    • 8 large cloves garlic, peeled
    • 8 cups baby spinach
    • 1 tablespoon cornstarch mixed with 1 tablespoon water
    • 1 cup grated Parmesan cheese plus 3 tablespoons, divided
    • ½ cup sour cream
    • 3 tablespoons unsalted butter
    • ⅛ teaspoon ground pepper
    • Pinch of freshly grated nutmeg
    • 1 tablespoon chopped fresh parsley

Directions

  • 1 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."
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Pour the chicken mixture over the squash noodles. Serve topped with the remaining 3 tablespoons Parmesan and parsley.
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