Spaghetti Squash With Grilled Chicken And Sundried Tomatoes - cooking recipe

Ingredients

1 large spaghetti squash
2 tablespoons extra virgin olive oil
4 garlic cloves, Minced
1 cup chicken broth, Divided Use
1/3 cup sun-dried tomato, Chopped
2 cups broccoli florets
1 cup frozen peas
2 whole chicken breasts, Grilled And Sliced
1/4 cup grated parmesan cheese
salt and pepper

Preparation

Preheat oven to 375 degrees (F).
With a sharp knife, cut spaghetti squash in half lengthwise.
Scrape/remove seeds with a spoon.
Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
Using a fork, scrape the inside of the squash with the tines to remove strands.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
Serve on top of the squash strands with fresh shaved Parmesan cheese.