Tuscan Chicken and Spaghetti Squash
A vibrant dish combining tender chicken and spaghetti squash in a creamy sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- to taste Salt and pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 small 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
- to taste Fresh parsley, for garnish optional
Instructions
Preparation
- Pierce the spaghetti squash with a knife and microwave it for 8-12 minutes until tender. Alternatively, roast it in the oven. Let it cool slightly.
- Season the chicken pieces with salt, pepper, and Italian seasoning.
Cooking
- Heat 1 tablespoon of butter in a skillet over medium-high heat, then add the seasoned chicken. Cook until no longer pink, about 5-7 minutes. Remove chicken from the skillet.
- In the same skillet, add the remaining butter, garlic, and shallot. Sauté for 2-3 minutes until softened.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a simmer. Let it thicken slightly for a couple of minutes.
- Turn off heat and stir in Parmesan cheese until melted. Add spinach and mix until wilted.
- Return the cooked chicken to the skillet and combine with the sauce.
Final Touch
- Cut the cooled spaghetti squash in half lengthwise, scoop out the seeds, and shred the flesh into spaghetti-like strands.
- Add the spaghetti squash noodles to the skillet and toss everything until well coated.
- Serve hot, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, cool and transfer to freezer-safe containers. Reheat on medium heat.