Description
A creamy Tuscan chicken dish served with tender spaghetti squash strands, infused with garlic, sun-dried tomatoes, and fresh spinach for a flavorful low-carb alternative to traditional pasta.
Ingredients
Scale
Spaghetti 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, julienne cut
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 3 ounces baby spinach
- Fresh parsley, optional, for garnish
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and microwave on high for 12 minutes or until tender. Let it cool while you prepare the chicken.
- Season the Chicken: Season the bite-size chicken pieces with salt, pepper, and Italian seasoning evenly.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until no longer pink in the center, approximately 7 minutes.
- Remove Chicken: Take the chicken out of the pan, transfer to a plate, and tent with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the pan along with minced garlic and shallot. Cook for 1 to 2 minutes until they begin to soften.
- Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to release their flavor.
- Create the Cream Sauce: Pour in the heavy cream and cook until it becomes hot and bubbly, about 1 to 2 minutes.
- Finish the Sauce: Turn off the heat and stir in grated Parmesan cheese and baby spinach until the spinach wilts slightly.
- Combine Chicken and Sauce: Return the cooked chicken along with any accumulated juices back to the pan, mixing well into the cream sauce.
- Prepare Spaghetti Squash Strands: Once cool enough to handle, cut the squash in half lengthwise, remove the seeds, and scrape out the strands using a fork.
- Mix Squash with Sauce: Stir the spaghetti squash strands into the creamy mixture until well coated.
- Garnish and Serve: Garnish with fresh parsley if desired and serve immediately.
Notes
- To save time, cook the spaghetti squash ahead of time and reheat when ready to use.
- If preferred, roast the spaghetti squash instead by cutting it lengthwise, removing seeds, drizzling with olive oil, seasoning with salt and pepper, and roasting at 350°F for 60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
- Nutritional information is an estimate and may vary based on ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
