Description
This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful dish featuring tender chicken, sun-dried tomatoes, and baby spinach tossed with nutritious spaghetti squash. It’s a delightful low-carb alternative to traditional pasta dishes, perfect for a comforting yet healthy dinner.
Ingredients
Scale
Vegetables
- 1 medium spaghetti squash
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 3 ounces baby spinach
- fresh parsley (optional, garnish)
Protein
- 1 pound boneless, skinless chicken (cut into bite size pieces)
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
Pantry Items
- salt
- pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash in several places with a knife. Place it on a microwave-safe plate and cook on high for 12 minutes or until tender. Let it cool while preparing the chicken.
- Season the Chicken: Season the 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 and cook for about 7 minutes until no longer pink in the center. Remove chicken from the pan and keep warm tented with foil.
- Sauté Aromatics: Add the remaining 1 tablespoon butter to the pan along with minced garlic and shallot. Cook for 1-2 minutes until they begin 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 Cream Sauce: Pour in the heavy cream and cook until hot and bubbling, about 1-2 minutes.
- Finish Sauce: Turn off the heat. Stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and any juices back to the pan, stirring to combine.
- Prepare Spaghetti Squash: Once cool, cut the spaghetti squash in half lengthwise, remove the seeds, and scrape out the strands with a fork.
- Toss and Serve: Stir the spaghetti squash strands into the cream sauce until evenly coated. Garnish with fresh parsley if desired and serve immediately.
Notes
- You can cook the spaghetti squash ahead of time and reheat it when needed for convenience.
- For a different cooking method, roast the spaghetti squash in the oven at 350°F for 45-60 minutes after cutting and seasoning it with olive oil, salt, and pepper.
- Store leftover portions in an airtight container in the refrigerator and consume within 3 to 5 days for best quality.
- Use fresh Parmesan cheese for the best flavor and texture in the cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
