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Tuscan Chicken and Spaghetti Squash Recipe

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3.9 from 14 reviews

  • Author: Leila
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Low Carb

Description

This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful low-carb alternative to traditional pasta dishes. Tender chicken pieces are cooked with garlic, shallots, and sun-dried tomatoes in a rich Parmesan cream sauce, then combined with roasted spaghetti squash strands for a deliciously satisfying meal perfect for a quick weeknight dinner.

Ingredients

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

  • 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

Garnish

  • Fresh parsley, optional

Instructions

  1. Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and cook on high power for 8 to 12 minutes, or until tender when pierced with a fork. Let it cool while preparing the chicken.
  2. Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly.
  3. Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, or until the chicken is no longer pink in the center and is cooked through.
  4. Set Chicken Aside: Remove the cooked chicken from the skillet, place it on a plate, and tent with aluminum foil to keep warm.
  5. Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter along with the minced garlic and shallot. Cook for 1 to 2 minutes until they begin to soften and release their fragrance.
  6. Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and continue cooking for an additional minute to infuse their flavor.
  7. Make the Cream Sauce: Pour in the heavy cream and cook over medium heat until it’s hot and bubbly, about 1 to 2 minutes.
  8. Finish the Sauce: Turn off the heat. Stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly. Return the cooked chicken and any juices collected on the plate back to the skillet, stirring to combine with the sauce.
  9. Prep the Spaghetti Squash: Once cool enough to handle, cut the spaghetti squash in half lengthwise. Remove and discard the seeds. Use a fork to scrape out the strands of squash from the shell.
  10. Combine Squash and Sauce: Add the spaghetti squash strands to the skillet with the creamy sauce and chicken. Stir well to coat the squash evenly with the sauce.
  11. Garnish and Serve: Garnish with fresh parsley if desired, and serve warm.

Notes

  • Microwave cooking time may vary based on the size of your spaghetti squash and the power of your microwave; adjust as needed until tender.
  • For a richer flavor, use sun-dried tomatoes packed in oil; if using dry, rehydrate in warm water before using.
  • This dish is versatile and can be served as a low-carb alternative to pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm gently over low heat on the stovetop to prevent curdling the cream sauce.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tuscan

Find it online: https://recipesbyleila.com/tuscan-chicken-and-spaghetti-squash-recipe/