Fresh Fridays: Creamy Chicken over Spaghetti Squash » Bucks County Taste
Chef Rich Baringer has a recipe that's full of flavor and simple enough for a weeknight. Use some local chicken breasts and good Parm and you're all set.
Ingredients
- 2-3 pound spaghetti squash
- 2 Tbsp butter
- 2 Tbsp flour
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 lb skinless, boneless chicken breasts, cut into ½” pieces
- ¼ cup heavy cream (or milk)
- 1 medium tomato, diced
- ½ cup Parmesan cheese, grated
- ½ cup fresh parsley and/or basil, chopped
- Salt and black pepper
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