Tuscan Chicken and Spaghetti Squash
A delicious low-carb Italian dish combining creamy chicken, sun-dried tomatoes, and tender spaghetti squash.
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
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- 3 ounces baby spinach
- for garnish Fresh parsley optional
Instructions
Preparation
- Begin by preparing your spaghetti squash. Microwave it for about 8-12 minutes or roast it in the oven until tender. Let it cool, cut it in half, scoop out the seeds, and shred the flesh into spaghetti-like strands.
- Season the chicken pieces with salt, pepper, and Italian seasoning. Heat 1 tablespoon of butter in a skillet over medium-high heat, then add the seasoned chicken. Cook until golden brown, about 5-7 minutes. Set aside.
Cooking
- In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and shallots, sauté for 2-3 minutes until softened.
- Add sun-dried tomatoes and cook for 1 minute. Pour in the heavy cream, allowing it to simmer gently until it thickens slightly.
- Incorporate the grated Parmesan cheese, stirring until melted. Add the baby spinach and cook until wilted.
- Return the cooked chicken to the skillet, mixing well with the creamy sauce and veggies.
- Add the shredded spaghetti squash to the skillet and toss everything together, ensuring the squash is well coated with the sauce.
Serving
- Serve hot from the skillet, garnished with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, adding a splash of milk or cream if needed. Can be frozen for up to 3 months.