Description
A creamy and comforting Tuscan Chicken and Spaghetti Squash dish featuring tender chicken bites cooked with garlic, shallots, sun-dried tomatoes, and baby spinach in a rich Parmesan heavy cream sauce. Spaghetti squash is microwaved until tender and serves as a healthy, low-carb pasta alternative, tossed together with the savory sauce for a delicious, family-friendly meal ready in 40 minutes.
Ingredients
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 and julienne cut
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 3 ounces baby spinach
- Fresh parsley, optional for garnish
Instructions
- Microwave the Spaghetti Squash: Carefully pierce the center of the spaghetti squash several times with a knife. Place it on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let it cool while preparing the chicken.
- Season the Chicken: Sprinkle salt, pepper, and Italian seasoning evenly over the bite-sized chicken pieces.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes until no longer pink in the center.
- Keep Chicken Warm: Remove the chicken from the skillet, transfer to a plate, and tent loosely with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon butter to the skillet. Add minced garlic and shallot, cooking for 1-2 minutes until they just start to soften.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to combine flavors.
- Create Cream Sauce: Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach begins to wilt. Return the cooked chicken and any juices to the skillet and stir to combine.
- Prepare the Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise, remove the seeds, and scrape out the strands with a fork.
- Toss Together: Add the spaghetti squash strands to the skillet with the creamy chicken mixture. Stir until the squash is evenly coated with the sauce.
- Serve and Garnish: Serve immediately, garnished with fresh parsley if desired for a pop of color and fresh flavor.
Notes
- Microwaving the spaghetti squash is a quick alternative to roasting and yields tender strands in under 12 minutes.
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
- Sun-dried tomatoes packed in oil add intense flavor; if using dry-packed, rehydrate them first or adjust cooking times.
- Adding fresh parsley at the end brightens the dish and adds a subtle herbaceous note.
- Make sure not to overcook the chicken to keep it juicy and tender.
