A rich, cheesy, and slightly spicy sauce with chicken and spinach. Serve it over spaghetti squash for a low carb and gluten free option, or traditional pasta!
TIPS AND TECHNIQUES:
- There should be no need to add flour to this recipe. Just be sure to let the cream come to a boil, then lower and let it come to a simmer before whisking in the Parmesan cheese. That should be enough to give you a thick, creamy sauce.
- Remove the chipotle seeds by cutting the pepper in half and scraping them out with the flat edge of your knife, then mince the remaining pepper. The more seeds you leave in, the spicier the sauce will be.
- You can quickly cook a spaghetti squash by piercing it a few times all way into the middle with a knife. Place the squash on a plate and microwave for about 7 minutes for a medium squash. Cut the squash in half length-wise and remove the seeds. Use a fork to scrape out the strands of squash.
** Nutritional information is only an estimate and will vary.