Tuscan Chicken and Spaghetti Squash
This Tuscan Chicken and Spaghetti Squash recipe blends creamy sauce with tender chicken and flavorful ingredients, perfect for a healthy meal.
Equipment
- microwave
- large skillet
- knife
- plate
- fork
Ingredients
Vegetables
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken cut into bite size pieces
Seasonings
- salt
- pepper
- 1 teaspoon Italian seasoning
Fats
- 2 tablespoons butter
Aromatics
- 4 cloves garlic minced
- 1 shallot shallot minced
Other Ingredients
- 2 tablespoons sun-dried tomatoes packed in oil, drained, julienne cut
- 1 cup heavy cream
- ⅓ cup Parmesan cheese grated
- 3 ounces baby spinach
- fresh parsley optional, garnish
Instructions
Cooking Instructions
- Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
- Season the chicken with salt, pepper, and Italian seasoning.
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes.
- Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
- Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
- Mix in the sun-dried tomatoes and cook an additional minute.
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
- Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
- Stir the squash into the cream sauce until evenly coated.
- Garnish with fresh parsley, if desired.
Notes
To save time, you can cook the spaghetti squash ahead of time and reheat it when needed. You can roast the spaghetti squash in the oven, if preferred. Simply cut the squash in half length-wise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender. Store leftovers in an airtight container in the refrigerator. Consume within 3 to 5 days.
Nutrition
Serving: 1servingCalories: 511kcalCarbohydrates: 23gProtein: 32gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 161mgSodium: 344mgPotassium: 990mgFiber: 5gSugar: 10gVitamin A: 3463IUVitamin C: 15mgCalcium: 240mgIron: 2mg
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