Chicken & Spaghetti Squash with a Light Creamy Mushroom Sauce

Serves about 3 servings (1/2 cup pasta, 4 tablespoons sauce & 4 ounces chicken).
Prep time: About 15 minutes
Cook time:  About 20 minutes

Ingredients: 

• 1 pound spaghetti squash, cooked and scooped out
• 12 ounces boneless, skinless chicken breasts
• 1 1/4 cup chopped shiitake mushrooms
• 3/4 cup chopped onions
• 3 cloves of garlic, chopped
• 1 tablespoon bacon fat (or butter/oil)
• Salt and pepper
• 1 tablespoons oregano
• About 1/3 cup low-fat alfredo sauce (use this recipe) *

Directions: 

1. Cut chicken into slices. In a large skillet over medium-high heat bacon fat. Add onions and cook for about 2 minutes. Add in garlic and mushrooms and cook until just soft, another 2 minutes. Add chicken, salt, pepper and oregano reduce heat to medium and cook until chicken is fully cooked through, about 10 minutes. Remove chicken from the skillet and place on a cutting board.
2. Remove vegetable mixture from heat and stir in alfredo. Add additional sauce if you want it creamier. Scoop about 3 – 4 tablespoons of creamy vegetable mixture onto of 1/2 cup of spaghetti squash. Place 3 ounces of chicken on top of the creamy mixture and enjoy!
3. *IF you are making the sauce: Remove chicken from the skillet. Pour wine into the skillet and simmer until almost evaporated, scraping up any browned bits. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and simmer for about 2 minutes. Serve over the pasta!

Nutritional information per serving: 

Calories: 274. 33
Fat: 9 grams 
Carbohydrates: 22 grams
Fiber: 1.2 grams 
Protein: 28.6
Weight Watchers Points:  7