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Tuscan Chicken with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 675 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tuscan, Italian
  • Diet: Low Fat

Description

This Tuscan Chicken and Spaghetti Squash recipe is a creamy, comforting dish featuring tender chicken pieces simmered in a rich garlic and sun-dried tomato cream sauce, combined with light and healthy spaghetti squash strands. Perfect for a low-carb, flavorful meal that is both satisfying and easy to prepare.

Ingredients

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 Garnish

  • 2 tablespoons butter, divided
  • 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

  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 for 8-12 minutes or until tender. Allow it to cool while preparing the chicken.
  2. Season the Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning evenly to infuse flavor.
  3. Cook the Chicken: In a large, deep skillet, melt 1 tablespoon of butter over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, until no longer pink in the center. Remove the chicken and place it on a plate, tenting with foil to keep warm.
  4. Sauté Aromatics: Add the remaining tablespoon of butter to the skillet. Add minced garlic and shallot, cooking for 1-2 minutes until fragrant and softened.
  5. Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to release their flavor.
  6. Make the Cream Sauce: Pour in the heavy cream and cook until the mixture is hot and bubbly, about 1-2 minutes.
  7. Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and any accumulated juices back into the skillet, stirring to combine.
  8. Prepare the Squash Strands: Once the cooled spaghetti squash is handled safely, cut it in half lengthwise and remove the seeds. Using a fork, scrape out the strands to create spaghetti-like noodles.
  9. Combine Squash and Sauce: Stir the spaghetti squash strands into the creamy chicken sauce until evenly coated and heated through.
  10. Garnish and Serve: Garnish with fresh parsley if desired, and serve warm for a wholesome Tuscan-inspired meal.

Notes

  • To save time, cook the spaghetti squash ahead and reheat it when needed.
  • You can roast the spaghetti squash instead of microwaving: cut it in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F for 45-60 minutes.
  • Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for best freshness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 360mg
  • Fat: 30g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 115mg

Find it online: https://emilyquickdinners.com/tuscan-chicken-with-spaghetti-squash-recipe/