Creamy Chicken with Spaghetti Squash

Today’s meal is all about leftovers. I made a ton of Spaghetti Squash the other night and it was just sitting in the refrigerator. I had also executed the laziest but tasty keto option of just getting a rotisserie chicken at the store the previous night. I decided to combine these two leftovers for a delicious spin on the classic Chicken Alfredo.Start by taking some frozen spinach and thawing / draining it in the microwave.Then chop up the remaining chicken from the rotisserie.  Generally I buy a whole chicken and eat one side of it the first night and then pick off and separate the meat for the second half.  I then use the leftovers as premade chicken.  This is super cheap and efficient since you don’t have to cook it and rotisserie chickens are dirt cheap at the store.Here’s a picture of the chopped up half of a chicken.  Mostly the breast, thigh and other pickings from the chicken.As I mentioned, I had already made a ton of Spaghetti Squash a previous night.  I’m not going to detail how to prepare it but you can reference one of the other articles that go into greater detail.Get out your cast iron skillet and heat up some bacon fat.Once the spinach is thawed and drained, throw it into the bacon fat along with the spaghetti squash.  The goal here is to cook off most of the moisture and combine the two vegetables.Next, throw the chicken into the mixture and cook some more.  You want to make sure all of the ingredients are hot again.Then we’re going to make a really simple white sauce.  Simply add in some cream cheese and stir to combine.Then throw in the Parmesan cheese and garlic.Here’s the finished dish!

Creamy Chicken with Spaghetti Squash

 

Author: Caveman Keto

Nutrition Information

• Serves: 4

• Serving size: ¼th
• Calories: 308

• Fat: 15 g
• Saturated fat: 8 g
• Unsaturated fat: 5 g
• Trans fat: 0 g
• Carbohydrates: 9 g
• Sugar: 0 g
• Sodium: 536 mg
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 110 g

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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Ingredients

• 5 Oz Spinach
• 12 Oz Chicken (Half of left over rotisserie chicken)
• 14 Oz Spaghetti Squash
• 1 Tablespoon Garlic, Minced
• 4 Oz. Cream Cheese
• 1 Oz. Parmesan Cheese, Grated

Instructions

1. If using left over rotisserie chicken, chop up chicken, otherwise dice and cook 12 Oz Chicken
2. Microwave the 5 Oz of spinach until thawed, drain
3. Reheat the Spaghetti Squash
4. Heat some bacon grease in a cast iron skillet
5. Add the Spaghetti Squash and the spinach and saute
6. Add in the chicken and continue to cook
7. Add the cream cheese and Parmesan cheese and mix
8. Top with additional Parmesan cheese and serve!

3.2.2310

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