Butternut Squash Alfredo with Chicken & Spinach

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.