Tuscan Chicken and Spaghetti Squash
This recipe using spaghetti squash is a delicious low carb, gluten free alternative to traditional pasta dishes. Tuscan Chicken and Spaghetti Squash is creamy, flavorful, and easy to prepare. Everyone loves a cheesy, rich main course.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken ((cut into bite size pieces))
- salt
- 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 Parmesan cheese ((grated))
- 3 ounces baby spinach
- fresh parsley ((optional, garnish))
Directions
- 1
Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
- 2
Season the chicken with salt, pepper and Italian seasoning.
- 3
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes.
- 4
Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
- 5
Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
- 6
Mix in the sun-dried tomatoes and cook an additional minute.
- 7
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- 8
Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
- 9
Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
- 10
Stir the squash into the cream sauce until evenly coated.
- 11
Garnish with fresh parsley, if desired.