Description
A creamy Tuscan chicken dish served with spaghetti squash strands, packed with sun-dried tomatoes, spinach, and Parmesan cheese.
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, garnish)
Instructions
- Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while preparing 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 foil to keep warm.
- Add the remaining butter to the pan along with garlic and shallot. Cook 1-2 minutes until softened.
- Mix in the sun-dried tomatoes and cook 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 Parmesan cheese and spinach. Add the chicken and any juices back to the pan.
- Once the squash is cool, cut it in half lengthwise, remove seeds, and scrape out strands with a fork.
- Stir the squash into the cream sauce until evenly coated.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Adjust seasoning to taste.
- For extra richness, add more cream if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop & Microwave
- Cuisine: Italian