Description
This Tuscan Chicken and Spaghetti Squash recipe combines tender, seasoned chicken with creamy sun-dried tomato sauce and nutritious spaghetti squash strands, creating a low-carb, flavorful meal inspired by Italian flavors. It’s a comforting dish that’s perfect for a wholesome weeknight dinner and garnished with fresh parsley for an added touch of color and aroma.
Ingredients
Units
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- salt (to taste)
- pepper (to taste)
- 1 teaspoon Italian seasoning
Sauce & Vegetables
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 3 ounces baby spinach
Garnish
- fresh parsley (optional)
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and cook on high for 8-12 minutes until tender. Let it cool while preparing the chicken.
- Season the Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly to enhance flavor.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes or until no longer pink inside. Remove the chicken from the pan and place on a plate, tenting with foil to keep warm.
- Sauté Aromatics: Add the remaining butter to the same pan. Add minced garlic and shallot and cook for 1-2 minutes until they start to soften and become fragrant.
- Add Sun-Dried Tomatoes: Mix in the julienned sun-dried tomatoes and cook for an additional minute to release their flavor.
- Create the Cream Sauce: Pour in the heavy cream and cook until it’s hot and bubbly, around 1-2 minutes. Turn off heat and stir in the grated Parmesan cheese and baby spinach, allowing the spinach to wilt slightly.
- Combine Chicken with Sauce: Add the cooked chicken and any accumulated juices back into the pan, stirring to coat the chicken evenly with the creamy sauce.
- Prepare the Spaghetti Squash: Once cool enough to handle, cut the squash in half lengthwise, remove the seeds, and use a fork to scrape out the spaghetti-like strands.
- Mix Squash with Sauce: Stir the spaghetti squash strands into the cream sauce and chicken mixture until everything is well combined and evenly coated.
- Garnish and Serve: Optionally garnish with fresh parsley for a fresh, vibrant finish. Serve warm and enjoy!
Notes
- You can cook the spaghetti squash ahead of time and simply reheat it when ready to save time during meal prep.
- Alternatively, roast the spaghetti squash in the oven by cutting it in half, removing seeds, drizzling with olive oil, and seasoning with salt and pepper. Roast at 350°F for 45-60 minutes until tender for a richer flavor.
- Store any leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for freshness and safety.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
