Description
A creamy and flavorful Tuscan Chicken with tender spaghetti squash strands, cooked in a garlic, shallot, and sun-dried tomato cream sauce with Parmesan and spinach, perfect for a low-carb, comforting 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
Sauce Ingredients
- 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 several times in the center with a knife. Place it on a microwave-safe plate and cook on high for 12 minutes or until tender. Let it cool while you prepare the chicken.
- Season the chicken: Season the bite-sized chicken pieces with salt, pepper, and 1 teaspoon of Italian seasoning to ensure they are well-flavored.
- Cook the chicken: In a large deep skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook for about 7 minutes until no longer pink in the center and cooked through. Remove the chicken from the skillet, place it on a plate, and tent with foil to keep warm.
- Sauté garlic and shallot: Add the remaining 1 tablespoon of butter to the same skillet. Stir in the minced garlic and shallot, cooking for 1 to 2 minutes until softened and fragrant.
- Add sun-dried tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional 1 minute to release their flavor.
- Make the cream sauce: Pour in 1 cup of heavy cream and cook until the mixture is hot and bubbly, about 2 minutes.
- Finish the sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the sauce is creamy and well combined.
- Prepare the spaghetti squash: Once cooled, cut the spaghetti squash in half lengthwise, remove the seeds, and use a fork to scrape out the strands.
- Combine all components: Stir the spaghetti squash strands into the cream sauce until the squash is evenly coated. Add the cooked chicken along with any juices back to the skillet and mix gently to combine.
- Garnish and serve: Garnish with fresh parsley if desired and serve warm for a delicious and comforting meal.
Notes
- You can cook the spaghetti squash ahead of time and simply reheat it when ready to use, saving preparation time on busy days.
- As an alternative cooking method, roast the spaghetti squash in the oven by cutting it in half lengthwise, removing seeds, drizzling with olive oil, seasoning with salt and pepper, and roasting at 350°F for 45-60 minutes until tender.
- Store any leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for best quality and safety.
- Use fresh Parmesan cheese for best flavor and meltability in the sauce.
- This recipe can be adjusted by swapping heavy cream for a lighter cream alternative if desired, though it may alter the richness of the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
