Description
A creamy and flavorful Tuscan Chicken served with tender spaghetti squash strands, infused with garlic, sun-dried tomatoes, spinach, and Parmesan cheese, making a satisfying low-carb meal.
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- salt to taste
- pepper to taste
- 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
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash in several places using a knife and place it on a microwave-safe plate. Microwave on high for 12 minutes or until the squash is tender. Allow it to cool while preparing the chicken.
- Prepare the Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a large deep skillet over medium-high heat, then add the chicken. Cook for about 7 minutes until no longer pink in the center.
- Keep Chicken Warm: Remove the cooked chicken from the pan, place it on a plate, and cover loosely with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the pan along with the minced garlic and shallot. Cook for 1 to 2 minutes until they begin to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for another 1 minute to combine flavors.
- Make Cream Sauce: Pour in the heavy cream and cook until hot and bubbling, about 2 minutes. Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts.
- Combine Chicken: Return the cooked chicken and any juices collected on the plate back into the skillet and stir to coat with the sauce.
- Prepare Spaghetti Squash: Once cooled, cut the spaghetti squash in half lengthwise, remove the seeds, and use a fork to scrape out the tender strands.
- Mix Squash with Sauce: Add the spaghetti squash strands into the skillet with the cream sauce and chicken, stirring well to evenly coat the squash.
- Garnish and Serve: Garnish with fresh parsley if desired and serve immediately for a delicious meal.
Notes
- You can cook the spaghetti squash ahead of time and reheat it when ready to serve.
- For an alternative cooking method, roast the spaghetti squash halves at 350°F for 45 to 60 minutes after drizzling with olive oil and seasoning with salt and pepper.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 to 5 days.
- Use fresh Parmesan for best flavor and add more if desired for extra cheesiness.
- Feel free to substitute baby spinach with kale or arugula for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg
