Chicken veggie(no) Pasta

(on the left is with spaghetti squash and the one on the right is with brown rice pasta)


I was craving a pasta dish, so decided to make a simple sauce of butter, garlic, sea salt and organic Parmesan then realized I had some yummy spaghetti squash so I changed my mind...I did use brown rice pasta for my husband and daughter who do not enjoy the spaghetti squash as I do!  Obviously, this recipe does contain dairy and in some cases, grains if you use pasta but still a healthier version of a "comfort" food that was super yummy!  This also made enough for leftovers.  You could add or omit any vegetables, next time I might try to add diced tomatoes!

1 medium spaghetti squash
2-3 chicken breasts, diced in bite-sized pieces
4 Tablespoons organic butter
1 cup diced mushrooms
1 cup whole spinach leaves
4-6 garlic cloves
Sea Salt
Pepper
(any other seasonings you like)
1/2 cup organic Parmesan cheese

1.  Prep spaghetti squash-cut in half the long way and remove seeds.  Place face down in a glass baking dish filled with a bit of water (I only baked half and saved the rest for another meal of spaghetti squash with tomato meat sauce).  Bake at 350 for about 30-40 minutes (or until the outer side slightly pushes in when touched or when you flip you can fork the "spaghetti" out easily).

While that is baking...

2.  Place the butter in a large saucepan and melt, then add garlic and begin sauteeing.

3.  Add diced chicken and mushrooms, as well as Sea Salt, Pepper, and any other seasonings you enjoy and cook until chicken is cooked all the way through.

4.  Add Spinach and saute flavors together for about 5 more minutes before adding the Parmesan and mixing together well.

5.  Add the stringy "spaghetti" squash (or pasta if you must) to the mixture and mix together well, then serve!

I know this isn't super creative, but it was tasty and satisfied the craving!  Enjoy!