2½ pounds butternut squash, peeled
1 cup low-sodium chicken broth
½ cup dry white wine
1 pound chicken tenders
8 large cloves garlic, peeled
8 cups baby spinach
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup grated Parmesan cheese plus 3 tablespoons, divided
½ cup sour cream
3 tablespoons unsalted butter
⅛ teaspoon ground pepper
Pinch of freshly grated nutmeg
1 tablespoon chopped fresh parsley
- Put a large pot of water on to boil. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut squash into long, thin strands. You should have about 10 cups of squash “noodles.”
- Combine broth, wine, chicken tenders and garlic in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.
- Meanwhile, cook the squash noodles in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Drain in a colander for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.
- Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces. Transfer the garlic and broth to a blender and process until smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the saucepan and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk until slightly thickened, about 1 minute. Whisk in 1 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute more.
- Pour the chicken mixture over the squash noodles. Serve topped with the remaining 3 tablespoons Parmesan and parsley.