Description
This Tuscan Chicken and Spaghetti Squash recipe offers a rich and creamy meal featuring tender chicken, flavorful sun-dried tomatoes, and nutritious spinach tossed with spaghetti squash strands. A perfect low-carb alternative to traditional pasta dishes, it combines comfort and wholesome ingredients for a satisfying dinner.
Ingredients
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 and Additional Ingredients
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes, packed in oil, drained and 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 in the center with a knife. Place it on a microwave-safe plate and microwave on high for 12 minutes or 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 ensure balanced flavor.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, or until no longer pink in the center. Remove the chicken from the pan, place on a plate and cover loosely with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon butter to the pan. Then 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 an additional 1 minute to release their flavor into the aromatics.
- Make the Cream Sauce: Pour in the heavy cream and cook until it is hot and bubbly, about 1–2 minutes, stirring gently to combine.
- Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the cheese melts and the spinach wilts. Return the cooked chicken and any accumulated juices back to the pan, stirring to coat everything in the sauce.
- Prepare the Spaghetti Squash Strands: Once the squash is cool enough to handle, cut it lengthwise in half, scoop out the seeds, and use a fork to scrape out the strands.
- Toss and Serve: Stir the spaghetti squash strands into the cream sauce until well coated. Garnish with fresh parsley if desired and serve immediately.
Notes
- To save time, cook the spaghetti squash ahead of time and reheat before use.
- Alternatively, roast the spaghetti squash by cutting it in half lengthwise, removing seeds, drizzling with olive oil, seasoning with salt and pepper, then roasting at 350°F for 60 minutes or until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for best quality.
- Nutritional information provided is an estimate and may vary depending on ingredient brands and portion sizes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
