Ingredients

The following ingredients have 5 Servings
  • 2 cups cooked spaghetti squash
  • 1/2 cup of red peppers, diced
  • 3 large sun-dried tomato halves, finely diced
  • 1 teaspoon of Better than Bouillon, chicken base
  • 1 cup water
  • 1 garlic clove, crushed
  • 4 tablespoons cream cheese, cubed
  • 1 tablespoon olive oil
  • 1 lb chicken breasts, boneless, skinless
  • 1 teaspoon salt
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne powder
  • 1/4 teaspoon crushed hot peppers

Instruction

  • Cut the spaghetti squash in half and clean out the seeds. Place in the microwave for 12 - 15 minutes until fork tender. Once it is cool enough to handle, scrape out the squash noodles and set aside.
  • While the squash is in the microwave, cook the chicken breasts. Mix the spices together and use half to rub on the chicken breasts. Heat up a large skillet with the olive oil and cook the chicken breasts. This should take about 11 - 15 minutes.
  • Take out the chicken and set aside. Mix the Better than Bouillon with the hot water and pour into the hot pan. Scrape up the sticky bits and then add in the peppers, tomatoes, garlic and the rest of the spice blend.
  • Let simmer for a few minutes until the peppers are softened. Add in the cubed cream cheese and whisk until it becomes a creamy sauce.
  • Add in the cooked spaghetti squash and mix well. Then top with the sliced, cooked chicken.