If you’re not feeling like regular pasta tonight, turn to butternut squash noodles.
You should have about 10 cups of squash “noodles.”
Meanwhile, cook the squash noodles in the boiling water, stirring often, for 2 minutes.
Remove from heat and stir in spinach.
Drain in a colander for 3 minutes, then transfer to a serving bowl.
Cover with foil to keep warm.
Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces.
Transfer the garlic and broth to a blender and process until smooth, about 1 minute.
(Use caution when blending hot liquids.)
Return the mixture to the saucepan and bring to a simmer over medium-high heat.
Add cornstarch mixture; whisk until slightly thickened, about 1 minute.
Whisk in 1 cup Parmesan, sour cream, butter, pepper and nutmeg.
Stir in the chicken and cook for 1 minute more.
Pour the chicken mixture over the squash noodles.
Serve topped with the remaining 3 tablespoons Parmesan and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
