- 2 ½ pounds butternut squash, peeled
- 1 cup low-sodium chicken broth
- ½ cup dry white wine
- 1 pound chicken tenders
- 8 large cloves garlic, peeled
- 8 cups baby spinach
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 cup grated Parmesan cheese plus 3 tablespoons, divided
- ½ cup sour cream
- 3 tablespoons unsalted butter
- ⅛ teaspoon ground pepper
- Pinch of freshly grated nutmeg
- 1 tablespoon chopped fresh parsley
Butternut Squash Alfredo with Chicken & Spinach
For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.If you're not feeling like regular pasta tonight, turn to butternut squash noodles. These delicate veggie strands are a great base for any number of sauces and toppings, like this creamy and decadent Alfredo sauce with chicken, garlic and silky spinach.
Nutrition Information
263
Calories
12g
Carbohydrates
27g
Protein
655mg
Potassium
2g
Fiber
14g
Sugar
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