I had spaghetti squash and chicken thighs. I went on Pinterest and typed “chicken pasta” for ideas. I didn’t want to make straight up alfredo because my husband isn’t too keen on creamy sauce dishes. I envy his natural gravitation toward tomato-based soups and sauces. Anyway, the recipe I found was from www.cookingclassy.com. Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken. I didn’t follow the recipe, I just needed some guidelines. I combined this idea with an old favorite dish of mine from back when I lived on my own and spent like $50 a week on food– Bertolli’s frozen-ready-to-microwave Chicken Florentine & Farfalle!
And here was the result.
I really need to get better at photographing my food.
In the future I would cook the spaghetti squash a little less, just so it’s not as watery. But the meal was great!