Description
This delicious and healthy Tuscan Chicken and Spaghetti Squash recipe combines tender chicken, a creamy, flavorful sauce, and “noodles” made from spaghetti squash for a satisfying and low-carb meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted 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 grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Spaghetti Squash: Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes, or until tender. The cooking time will vary depending on the size of the squash. Let it cool slightly while you prepare the other ingredients.
- Season Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning.
- Cook Chicken: Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until it’s no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and set it aside on a plate. Tent the plate with aluminum foil to keep the chicken warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and shallot and cook for 1-2 minutes, or until they just begin to soften.
- Add Sun-dried Tomatoes: Stir in the sun-dried tomatoes and cook for another minute.
- Make Sauce: Pour the heavy cream into the skillet. Bring to a simmer and cook for 1-2 minutes, or until hot and bubbly.
- Finish Sauce and Chicken: Turn off the heat. Stir in the Parmesan cheese and baby spinach until the spinach wilts. Add the cooked chicken and any accumulated juices back to the skillet. Stir to combine.
- Prepare Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise. Remove and discard the seeds. Use a fork to scrape out the strands of squash, separating them into “noodles.”
- Combine and Serve: Add the spaghetti squash strands to the skillet with the chicken and sauce. Toss gently to coat the squash evenly. Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
- Spaghetti Squash: You can also roast the spaghetti squash in the oven. Cut it in half lengthwise, remove the seeds, and roast it cut-side down on a baking sheet at 400°F (200°C) for 45-60 minutes, or until tender.
- Sun-dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor.
- Cream Sauce: For a lighter sauce, you can substitute half-and-half or milk for the heavy cream, but the sauce will be thinner.
- Serving Suggestions: This dish is a complete meal on its own.
- Storage: Leftover in the fridge for up to 4 days.