Description
This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful dish that combines tender chicken, garlic, sun-dried tomatoes, and baby spinach with light and healthy spaghetti squash. It’s a low-carb alternative to traditional pasta dishes, perfect for a comforting yet nutritious meal.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken and Seasoning
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- Salt to taste
- Pepper to taste
- 1 teaspoon Italian seasoning
Sauce and 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
- Fresh parsley (optional, garnish)
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times with a knife in the center. Place it on a microwave-safe plate and microwave on high for 12 minutes or until tender. Let it cool while you prepare the chicken.
- Season the Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken pieces and cook for about 7 minutes, or until the chicken is no longer pink in the center and fully cooked through.
- Set Chicken Aside: Remove the cooked chicken from the skillet, place it on a plate, and tent with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the same skillet. Add the minced garlic and shallot, cooking for 1-2 minutes until they start to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to release their flavor.
- Make the Cream Sauce: Pour in the heavy cream and cook until the sauce is hot and bubbly, about 2 minutes.
- Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly.
- Combine Chicken and Sauce: Return the cooked chicken along with any juices back to the pan, stirring to coat the chicken with the creamy sauce.
- Prepare Squash Noodles: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise, remove the seeds, and use a fork to scrape out the squash strands.
- Combine and Serve: Stir the spaghetti squash strands into the creamy chicken sauce until fully coated. Garnish with fresh parsley if desired, then serve warm.
Notes
- You can cook the spaghetti squash in advance and reheat it when ready to save time.
- Alternatively, roast the spaghetti squash by cutting it in half lengthwise, removing seeds, drizzling with olive oil, seasoning with salt and pepper, and roasting at 350°F for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Use fresh grated Parmesan for best flavor in the sauce.
- Adjust seasoning to taste, especially salt and pepper, depending on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
