Description
This Tuscan Chicken and Spaghetti Squash recipe offers a delicious, low-carb alternative to traditional pasta dishes. Tender chicken pieces are cooked with garlic, shallots, and sun-dried tomatoes, then combined with creamy Parmesan sauce and fresh spinach tossed with nutritious spaghetti squash strands. It’s a flavorful, comforting meal perfect for a wholesome family dinner.
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, divided
- 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 for garnish
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times with a knife. Place 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, ensuring they are evenly coated.
- 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, stirring occasionally, until no longer pink in the center.
- Remove and Keep Chicken Warm: Remove the cooked chicken from the skillet and place on a plate. Tent with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the skillet. Add minced garlic and shallot, cooking 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 1 minute to blend the flavors.
- Make the Cream Sauce: Pour in the heavy cream and cook for 1-2 minutes until the sauce is hot and bubbly.
- Finish the Sauce: Remove the skillet from heat. Stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the cheese is melted.
- Prepare the Squash Strands: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise and scoop out the seeds. Use a fork to scrape the flesh into long strands.
- Combine All Ingredients: Add the chicken and any accumulated juices back into the skillet. Stir in the spaghetti squash strands until everything is evenly coated with the creamy sauce.
- Serve: Garnish with fresh parsley if desired and serve warm.
Notes
- You can cook the spaghetti squash ahead of time and reheat it when ready to save time.
- Alternatively, roast the spaghetti squash in the oven 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 and consume within 3 to 5 days for best quality.
- This recipe provides a creamy, comforting dish with a healthier twist by using spaghetti squash instead of traditional pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 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
