Ingredients
- 4 chicken breasts
- spaghetti squash, approximately 4 lbs
- 3 strips of bacon
- 1 cup of sliced crimini mushrooms
- 1 1/2 cup of milk
- 1 cup heavy cream
- 1 cup parmesan/romano cheese mix
- 1 tbsp garlic powder
- 1 tsp paprika
- pinch of nutmeg
- pinch of white pepper
- 1/2 cup dry white wine
- Salt/pepper, to taste
- parsley, for garnish
Recipe Description
I have always loved the rich creamy taste of alfredo over some fresh pasta but it’s a guilty pleasure that I can’t have too much of. This is my take on the classic with a gluten free twist. I am substituting fresh spaghetti squash for the pasta in this recipe. One cup o f spaghetti squash is approximately 46 calories whereas one cup of pasta is almost double at 76 calories. All the flavor of alfredo without the extra unwanted carbs … and not skimping on the cream.
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