SPAGHETTI SQUASH WITH GRILLED CHICKEN, SUNDRIED TOMATOES, BROCCOLI, AND PEAS

Spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas image

Provided by @MakeItYours

Number Of Ingredients 10

1 medium size spaghetti squash (about 2lb)
⅓ cup sundried tomatoes, chopped
4 cloves garlic, minced
1 cup frozen peas
1 broccoli crown, chopped
2 chicken breasts, grilled and sliced
2 tbsp extra virgin olive oil
1 cup chicken broth
Grated parmesan cheese (about ¼ cup)
Salt/pepper, to taste

Steps:

Preheat oven to 375 degrees F.
With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.
Using a fork, scrape the inside of the squash to remove strands.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
Add ¼ cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
Add peas, grilled chicken, and remaining ¾ cup chicken broth. Shake about ¼ cup parmesan cheese into mixture (just enough to thicken the chicken broth).
Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.
Serve with fresh shaved parmesan cheese.