Description
This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful low-carb alternative to traditional pasta dishes. Tender chicken bites are cooked with garlic, shallots, and sun-dried tomatoes in a rich cream sauce with Parmesan cheese and fresh spinach, served over roasted spaghetti squash strands. It’s a wholesome, comforting meal perfect for weeknight dinners.
Ingredients
Units
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 Garnish
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 2 tablespoons sun-dried tomatoes (packed in oil, drained, 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 in the center several times with a knife. Place it on a microwave-safe plate and cook on high for 8-12 minutes, or until tender. Set aside to cool.
- Season the Chicken: While the squash cooks, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning thoroughly on all sides.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook until no longer pink in the center, approximately 7 minutes. Remove the chicken, place on a plate, and tent with aluminum foil to keep warm.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of butter, minced garlic, and minced shallot. Cook for 1-2 minutes until they begin to soften and become fragrant.
- Add Sun-Dried Tomatoes: Mix in the julienned sun-dried tomatoes and cook for an additional minute to meld the flavors.
- Make the Cream Sauce: Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes, stirring occasionally to combine.
- Add Cheese and Spinach: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly from the residual heat.
- Combine Chicken and Sauce: Return the cooked chicken along with any accumulated juices back to the skillet, stirring to coat in the sauce.
- Prepare Spaghetti Squash: Once cooled, cut the spaghetti squash in half lengthwise, remove the seeds, and scrape out the strands with a fork.
- Mix Squash with Sauce: Stir the spaghetti squash strands into the cream sauce mixture until they are evenly coated.
- Serve and Garnish: Plate the Tuscan chicken and spaghetti squash and garnish with fresh parsley if desired. Enjoy warm.
Notes
- For convenience, you can cook the spaghetti squash ahead of time and reheat it when ready to serve.
- Alternatively, roast the spaghetti squash instead of microwaving by cutting it in half lengthwise, removing seeds, drizzling with olive oil, seasoning with salt and pepper, and roasting at 350°F (175°C) for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
