Active Ashley's Kitchen

The freshness of caprese salad over a bed of alfredo pasta or spaghetti squash noodles is sure to satisfy cravings for a warm healthy meal at the end of a long day. I made this recipe 2 ways. You can make both to satisfy different members of your family or one way depending on which you prefer pasta or spaghetti squash. I used 2 8×8 dishes. If making one way you will have enough for 1 9×13 dish.

Recipe adapted from Food Network

Ingredients:

1 spaghetti squash OR 1 pound whole wheat pasta

1-2 pounds chopped chicken breast

2 tablespoons unsalted butter

3 cloves garlic diced

2 cups heavy cream

1 cup nonfat plain Greek yogurt

2 cups shredded Italian cheese

2-4 sliced tomatoes

1 pound fresh salted mozzerella sliced (or in little balls)

1 tablespoon olive oil

basil leaves to top

1 teaspoon Italian seasoning

balsamic vinegar to drizzle (optional)

salt and pepper

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9×13 dish with olive oil spray.
3. If using a spaghetti squash I roast in the oven for 60-90 minutes turning it every 30 minutes. If using pasta bring a large pot of salted water to a boil.
4. Spray a nonstick pan with olive oil. Sprinkle chicken with Italian seasoning. Sauté on medium heat until just cooked. Set aside. Chop into bite size pieces.
5. If using spaghetti squash let cool after roasting. Cut in half lengthwise on a cutting board. Remove seeds. Use a fork to loosen “noodles”.
6. If using pasta cook pasta until al dente.
7. Melt 2 tablespoons of butter in a large skillet over medium heat. Add garlic. Cook 1 minute. Add yogurt, heavy cream, and cheese until mixture begins to boil. Add chicken and pasta/spaghetti squash noodles. Stir to mix.
8. Transfer pasta mixture to 9×13 dish. Top with sliced tomatoes and mozzarella. Drizzle with olive oil. Sprinkle with Italian seasoning. If baking now bake 20-30 minutes. If baking after storing in refrigerator bake for 45 minutes.
9. Remove from oven once dish is heated through and cheese is melted. Sprinkle with fresh basil leaves. Drizzle with balsamic vinegar if desired.
10. Enjoy!