I love alfredo. There’s something about the creamy, garlicky sauce that is just perfect for when you need comfort food. Traditional alfredo gets a healthy makeover here, with loads of broccoli and spaghetti squash, and just a bit of sundried tomato for extra flavor. Feel free to omit it if you don’t want the extra sugars.

For two rather large servings, you’ll need:
2 chicken breasts, cut into chunks
2 cups frozen broccoli cuts
2 tbsp. butter
1 tbsp. olive oil
2 tsp. minced garlic
1/2 tsp. Italian seasoning blend
salt and pepper
2 sundried tomatoes, minced
1 c. grated parmesan cheese
1/2 medium spaghetti squash, in strands

For the sauce, you’ll need:
3/4 c. heavy cream
1/4 tsp. guar gum

Microwave the broccoli until tender, but not over-soft.

For the sauce: blend cream on low speed for a few seconds, until it begins to thicken. Add guar gum and blend for a few more seconds, just until it is thickened and a little creamier. Don’t overblend or you’ll make butter!

Now, back to the meat: in a large skillet, heat olive oil and butter. Add garlic, chicken, and salt, pepper, and Italian seasoning.

Stir until chicken is mostly cooked through; then add the broccoli florets.

Stir in sundried tomatoes, cream blend, and parmesan cheese. Heat until simmering. Stir in spaghetti squash and devour!

Steve says: give me seconds!