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Tuscan Chicken and Spaghetti Squash Recipe

Tuscan Chicken and Spaghetti Squash Recipe
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★★★★★

5.2 from 25 reviews

This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful low-carb dish featuring tender chicken, sun-dried tomatoes, and fresh spinach all combined with delicate strands of spaghetti squash for a comforting yet healthy meal.

Ingredients

Scale

Squash

  • 1 medium spaghetti squash

Chicken

  • 1 pound boneless, skinless chicken, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning

Sauce and Aromatics

  • 2 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
  • 1 cup heavy cream
  • ⅓ cup grated Parmesan cheese
  • 3 ounces baby spinach
  • Fresh parsley, for garnish (optional)

Instructions

  1. Cook Spaghetti Squash: Pierce the spaghetti squash several times with a knife and microwave on high for 8-12 minutes until tender. Alternatively, roast in a 400°F (200°C) oven for 40-50 minutes. Let cool completely.
  2. Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 6-8 minutes. Remove chicken and set aside.
  3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Add minced garlic and shallot, sautéing until fragrant and softened, about 2-3 minutes. Stir in the julienned sun-dried tomatoes and cook for another minute.
  4. Make Sauce: Pour in the heavy cream and bring to a gentle bubble over medium heat. Turn off heat and stir in the grated Parmesan cheese until melted and combined. Add baby spinach and stir until wilted. Return cooked chicken to the pan and mix everything together.
  5. Shred Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise and scoop out the seeds. Use a fork to shred the flesh into spaghetti-like strands.
  6. Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce until well coated. Garnish with fresh parsley if desired and serve hot.

Notes

  • Microwaving the spaghetti squash is a quick method, but roasting enhances the flavor.
  • For a dairy-free version, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
  • Sun-dried tomatoes packed in oil add more flavor, but dry ones can be rehydrated as a substitute.
  • Adjust seasoning at the end for salt and pepper to taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Tuscan chicken, spaghetti squash, low carb chicken recipe, creamy chicken dish, healthy Italian recipe

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