Measurements

• 1 large spaghetti squash
• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp chopped parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut spaghetti squash in half lengthwise, remove seeds.
• Drizzle with 1 tbsp olive oil, season with salt and pepper.
• Place cut side down on a baking sheet.
• Roast for 40 minutes.
• While squash is roasting, season chicken breasts with salt and pepper.
• Heat 1 tbsp olive oil in a skillet over medium heat.
• Cook chicken for 6-7 minutes per side until golden and cooked through.
• Remove and let rest.
• In the same skillet, add butter and minced garlic.
• Sauté for 1 minute.
• Add heavy cream and bring to a simmer.
• Stir in Parmesan cheese until melted and smooth.
• Shred chicken and spaghetti squash with forks.
• Combine with Alfredo sauce in the skillet.
• Toss to coat evenly.
• Garnish with chopped parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.