A tasty and fresh mix of chicken and veggies tossed in a delicious and macro-friendly asiago cream sauce, this makes the perfect dinner for any occasion.

Macros (per serving)


(recipe yields 2 servings)


  • 200g lean ground chicken
  • 2 cloves garlic, finely chopped
  • 200g cooked spaghetti squash (noodles)
  • 14g light butter
  • 40g baby bella mushrooms
  • 3 Asiago laughing cow cheese wedges
  • salt and pepper to taste



  1. Cook chicken and garlic together over stovetop on medium-high heat until cooked through.
  2. Melt butter and cheese in a saucepan over medium heat until smooth and creamy. Add mushrooms and spaghetti squash and continue to cook for 5 minutes, stirring frequently.
  3. Add chicken to veggie/sauce mixture and enjoy!
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