One immediately caught my eye. It's probably because I could see all the cheesy goodness. I used her recipe as a starting point for dinner. It sounded so good and I figured I could make some changes to suit our tastes, and switch out the pasta for spaghetti squash, Ugh, giving up pasta is hard.
What you'll need:
2 lbs chicken breast, cut into bite size pieces
1 large spaghetti squash
1 medium onion, diced
2 Tablespoons minced garlic
2 Tablespoons Italian seasoning
1 c chicken stock
1-2 Tablespoons butter
1-2 Tablespoons flour (equal amounts of butter and flour)
5 ounces baby kale, cut into manageable pieces
2 c Italian blend shredded cheese
Salt, pepper, red pepper flakes to taste
So I started by getting the spaghetti squash in the oven. I used a rather large one knowing I was feeding 2 teenage boys and my husband as well. I generally cook for 8 so we have plenty for dinner and for lunch the next day. After the spaghetti squash had been in the oven for about 30 minutes, I started in on the rest of the ingredients. First-saute onions in some olive oil.
After about 5 minutes, I added in some garlic and let that simmer for another few minutes. Then the chicken and herbs.
I let that go until the chicken was no longer pink on the outside. By this time, the spaghetti squash was done, so I pulled it out of the oven so it could cool enough for me to touch it.
Back to the chicken....
Push all the meat to one side of the pan and drop in a tablespoon or two of butter and let it melt, then whisk in an equal amount of flour and let that cook until it stiffens up. Add in about a cup of chicken stock and mix everything together in the pan. Keeping a simmer going, add in the kale and the cheese. After a couple of minutes, the sauce will start to thicken. Add milk until it's nice and creamy. Then add in the spaghetti squash