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Tuscan Chicken and Spaghetti Squash

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Tuscan Chicken and Spaghetti Squash is a delectable dish that effortlessly combines creamy, rich flavors with wholesome ingredients. This low-carb, gluten-free recipe is the perfect alternative to traditional pasta, making it an ideal choice for busy weeknights or special occasions. Featuring tender chicken enveloped in a luscious sauce with sun-dried tomatoes and fresh spinach, this meal is sure to delight everyone at the table.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 pound boneless, skinless chicken (cut into bite-size pieces)
  • Salt and pepper
  • 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 grated Parmesan cheese
  • 3 ounces baby spinach

Instructions

  1. Pierce the spaghetti squash multiple times with a knife. Place on a microwave-safe plate and cook on high for 8-12 minutes until tender. Let cool.
  2. Season chicken with salt, pepper, and Italian seasoning.
  3. In a large skillet, melt 1 tablespoon of butter over medium-high heat and cook chicken for about 7 minutes until no longer pink. Remove from pan and cover to keep warm.
  4. Add remaining butter to the skillet along with garlic and shallot; sauté for 1-2 minutes until softened. Stir in sun-dried tomatoes.
  5. Pour in heavy cream and heat until bubbling, about 1-2 minutes.
  6. Remove from heat; stir in Parmesan cheese and spinach. Return cooked chicken to the pan.
  7. Cut spaghetti squash in half lengthwise; scoop out seeds and scrape strands with a fork.
  8. Mix spaghetti squash into the sauce until well coated.
  9. Serve garnished with fresh parsley if desired.

Nutrition

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