Description
This Tuscan Chicken and Spaghetti Squash recipe offers a deliciously creamy, low-carb alternative to traditional pasta dishes. Combining tender chicken seasoned with Italian herbs, roasted spaghetti squash strands, a rich sun-dried tomato cream sauce, and fresh spinach, this meal is comforting yet light. Perfect for a weeknight dinner, it cooks quickly using a microwave and stovetop skillet to save time without sacrificing flavor.
Ingredients
Units
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 Vegetables
- 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 Squash: Pierce the spaghetti squash several times in the center with a knife. Place on a microwave-safe plate and microwave on high for 8-12 minutes or until tender. Allow to cool while you prepare the chicken.
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly.
- Cook the Chicken: Melt 1 tablespoon butter in a large deep skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until fully cooked through and no longer pink inside, approximately 7 minutes.
- Remove and Keep Warm: Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the skillet. Add minced garlic and shallot, sautéing for 1-2 minutes until softened and fragrant.
- Add Sun-Dried Tomatoes: Stir in julienned sun-dried tomatoes and cook for an additional minute to combine flavors.
- Make the Cream Sauce: Pour in the heavy cream and let it heat until hot and bubbling, about 1-2 minutes. Turn off the heat and immediately stir in the grated Parmesan cheese and baby spinach, allowing the spinach to wilt gently from residual heat.
- Prepare Spaghetti Squash: Once cool enough to handle, cut the spaghetti squash in half lengthwise, remove the seeds, and use a fork to scrape out the spaghetti-like strands.
- Combine Everything: Add the cooked chicken along with any juices back into the skillet with the cream sauce. Stir in the spaghetti squash strands, mixing well until evenly coated with the sauce.
- Garnish and Serve: Optionally, sprinkle fresh parsley over the dish before serving for a burst of color and fresh flavor.
Notes
- You can cook the spaghetti squash ahead of time and reheat it when you’re ready to assemble the dish, saving prep time on busy days.
- For a different cooking method, 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 any leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for the best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
