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Tuscan Chicken and Spaghetti Squash Recipe

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4.4 from 9 reviews

This Tuscan Chicken and Spaghetti Squash recipe offers a delicious low-carb alternative to traditional pasta dishes. Tender chicken pieces are cooked in a creamy garlic and sun-dried tomato sauce, then combined with naturally sweet and nutty spaghetti squash strands. Enhanced with Parmesan cheese and baby spinach, this meal is both comforting and nutritious, making it perfect for a quick weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

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

  • 2 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese, grated
  • 3 ounces baby spinach

Garnish

  • Fresh parsley (optional)

Instructions

  1. Cook the Spaghetti Squash: Pierce the center of the spaghetti squash several times with a knife to allow steam to escape. Place it on a microwave-safe plate and cook on high for 8 to 12 minutes, or until the squash is tender when pierced. Remove and let it cool while preparing the chicken.
  2. Season the Chicken: In a bowl, season the chicken pieces with salt, pepper, and Italian seasoning, ensuring each piece is evenly coated for maximum flavor.
  3. Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken is no longer pink inside, approximately 7 minutes.
  4. Rest the Chicken: Remove the cooked chicken from the skillet, place it on a plate, and tent loosely with aluminum foil to keep it warm and juicy while you prepare the sauce.
  5. Sauté Aromatics: Add the remaining 1 tablespoon of butter to the same skillet. Add minced garlic and shallot, cooking for 1 to 2 minutes or until they begin to soften and become fragrant without browning.
  6. Add Sun-dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to release their flavor into the aromatics.
  7. Make the Cream Sauce: Pour the heavy cream into the skillet with the garlic, shallot, and tomatoes mixture. Cook over medium heat until the sauce is hot and bubbly, about 1 to 2 minutes.
  8. Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach. The residual heat will wilt the spinach and help the cheese melt smoothly. Return the cooked chicken and any juices back into the skillet and stir to combine.
  9. Prepare the Spaghetti Squash: Once cooled enough to handle, slice the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Use a fork to scrape out the flesh into strands, resembling spaghetti noodles.
  10. Combine Squash with Sauce: Add the spaghetti squash strands to the skillet with the creamy chicken sauce. Toss well to ensure all the strands are evenly coated with the sauce and combined with the chicken.
  11. Garnish and Serve: Optionally sprinkle fresh parsley over the top for a burst of color and fresh flavor. Serve immediately while warm and enjoy your comforting Tuscan chicken and spaghetti squash.

Notes

  • Microwave times may vary depending on your appliance; check the squash for tenderness before removing.
  • For a dairy-free version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast.
  • Can be made gluten-free as is; double-check sun-dried tomatoes for any added gluten.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Carb

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