Creamy Chicken Squash Pecan Pasta Recipes

PASTA WITH CHICKEN AND SQUASH

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. , In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm. , Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.

CREAMY CHICKEN AND SPAGHETTI SQUASH BOATS

Steps:

• Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.
• When ready to cook, preheat the oven to 400 degrees F (200 degrees C).
• Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.
• Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.
• Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.
• While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.
• Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.
• Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).
• Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.
• Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.