Description
Enjoy a flavorful Tuscan Chicken and Spaghetti Squash dish. This recipe is perfect for a healthy and satisfying meal.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt
- Pepper
- 1 teaspoon Italian seasoning
- 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
- Pierce the spaghetti squash several times in the center with a knife. Place on a microwave-safe plate and cook on high for 8-12 minutes, or until tender. Let cool while you prepare the chicken.
- Season the chicken with salt, pepper, and Italian seasoning.
- 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, about 7 minutes.
- Remove the chicken from the pan, place on a plate, and tent with aluminum foil to keep warm.
- Add the remaining butter to the pan along with the garlic and shallot. Cook for 1-2 minutes, or until they just start to soften.
- Mix in the sun-dried tomatoes and cook for an additional minute.
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
- Once the squash is cool, cut it in half lengthwise, remove the seeds, and scrape out the strands with a fork.
- Stir the squash into the cream sauce until evenly coated.
- Garnish with fresh parsley, if desired.
Notes
- Ensure chicken is cooked through before removing from the pan.
- Adjust cooking time for spaghetti squash based on microwave wattage.
- The sun-dried tomatoes add a concentrated flavor; use them sparingly if you prefer a milder taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American