For this dish, I decided to make a spin on the traditional noodles and sauce recipe. Since it's fall and squash is in season, spaghetti squash made the perfect substitute for pasta. (Okay, I'll admit it: it's not pasta, and it doesn't taste like those magical semolina flour noodles, but it's still pretty good!). Spaghetti squash is easy to cook: slice it in half, scoop out the seeds and pulp, and roast at 350 degrees cut side down on a baking sheet for about 45 minutes. Let it cool, then use a fork to scrape out the cooked flesh - it looks like angel hair pasta! It's also affordable: I bought it on sale at my local Sprouts for 88 cents a pound, so the entire squash was somewhere around $3. Pretty good for a home-cooked dinner!
Hubby loved this dish and I'm a big fan of it too. The sauce is thick and creamy, but without that heavy feeling you get with full-fat Alfredo sauces. The tapenade, chicken, and tomatoes add great flavor and texture. If you cook your squash the night before, this can be ready to eat in 20 minutes. It's fast enough for a weeknight dinner, but fancy enough to serve for a special occasion. Enjoy!
Get all your goodies together:
Heat the olive oil, garlic, red pepper, and herbes de Provence over low-medium heat.
Your cooked spaghetti squash should look something like this:
Give it a good stir.
Mmm...adding the Alfredo sauce!
Sprinkle fresh basil over the top...
...and of course some Parmesan cheese. Yum!
Spaghetti Squash Alfredo with Chicken and Tomatoes
Serves 4-6 main size portions (depending on how hungry you are!)
- 1 spaghetti squash, roasted and cooled, with the flesh scraped out (for your 'noodles')
- 1 tbsp. olive oil
- 1 tsp. crushed garlic
- 1/2 tsp. red pepper flakes
- 1 tsp. herbes de Provence
- 1 cup grape or cherry tomatoes
- 1 1/2 cups rotisserie chicken, shredded (or substitute cooked shredded chicken of your choice)
- 1 jar red pepper and artichoke tapenade (I used Trader Joe's)
- 1/2 jar Classico Light Creamy Alfredo Sauce
- 1 bunch fresh basil
- In a large saucepan, heat olive oil over low-medium heat.
- Add garlic, red pepper, and herbes de Provence; cook until fragrant.
- Add tomatoes and cook for a few minutes until soft.
- Add chicken and cook until heated.
- Add spaghetti squash and cook for a few minutes until heated through.
- Add Alfredo sauce and jar of tapenade, cook until heated through.
- Add salt and pepper to taste.
- Serve topped with fresh basil and Parmesan cheese, if you wish. Enjoy!
Disclaimer: I received a free jar of Classico Light Creamy Alfredo Sauce from the Foodbuzz Tastemakers program. They didn't pay me to say I liked it!