Blackened Chicken & Spaghetti Squash Alfredo Recipe

INGREDIENTS:

• 4 chicken breasts
• spaghetti squash, approximately 4 lbs
• 3 strips of bacon
• 1 cup of sliced crimini mushrooms
• 1 1/2 cup of milk
• 1 cup heavy cream
• 1 cup parmesan/romano cheese mix
• 1 tbsp garlic powder
• 1 tsp paprika
• pinch of nutmeg
• pinch of white pepper
• 1/2 cup dry white wine
• salt, to taste
• black pepper, to taste
• parsley, for garnish

INSTRUCTIONS:

1. Preheat oven to 350 degrees F and the grill to high.
2. Season both sides of the chicken breast with salt, pepper, paprika, and garlic powder. TIP: for a moist chicken breast, wrap with plastic wrap and pound with a meat tenderizer until all are of even thickness. Grill for 4-5 minutes on each side or until cooked through. Remove, cover, and let rest.
3. Cut spaghetti squash in half lengthwise and with a spoon, scoop out the seeds from the middle. Drizzle each half with olive oil and season with salt and pepper. Let bake for 30-40 minutes covered until al dente or until a fork can be easily inserted. Remove from oven and let cool.
4. Chop bacon and cook in large skillet over medium heat for 5 minutes or until crisp. Remove bacon onto a paper towel lined plate reserving the drippings.
5. Turn up the heat to medium high and melt butter. Add in mushrooms and cook for 2-3 minutes allowing the mushrooms to brown and cook through.
6. Next, deglaze pan with a dry white wine (vermouth works just as well in this recipe). Scrape up the browned bits.
7. Lower heat and then add the milk, heavy cream, cheese, garlic powder, paprika, nutmeg, and white pepper. Let simmer for 8-10 minutes or until the sauce has thickened stirring often. Do not let boil or the cream will curdle.
8. While the sauce simmers, with a fork shred the spaghetti squash. It should easily shred into strips. Transfer to a bowl and set aside.
9. Now, remove sauce from heat. Add salt and pepper to taste or more cheese if desired. Give it a final stir.

TIP: I find it works better if I use a whisk. Whisking the sauce gives me a more creamy consistency.
Finally, toss shredded spaghetti squash with the cream sauce. Top with bacon bits, chopped parsley, and a sprinkle of cheese.

Source: Dm Du Jour

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