Description
Tuscan Chicken and Spaghetti Squash is a delightful, low-carb dish that brings the flavors of Italy right to your table. Featuring tender chicken, vibrant spinach, and sun-dried tomatoes enveloped in a rich cream sauce, this recipe offers a satisfying alternative to traditional pasta. Perfect for family dinners or special occasions, it’s quick to prepare—ready in just 40 minutes. With its creamy texture and nutritional benefits, this dish is not only delicious but also healthy. Enjoy it as a comforting meal with the added bonus of being gluten-free.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken (cut into bite-size pieces)
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 2 tablespoons sun-dried tomatoes (julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 3 ounces baby spinach
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley (optional, for garnish)
Instructions
- Pierce the spaghetti squash several times and microwave on high for 8-12 minutes until tender. Let cool.
- Season chicken with salt, pepper, and Italian seasoning. Melt 1 tablespoon of 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.
- Remove chicken and place it on a plate tented with aluminum foil to keep warm. Add remaining butter to the pan along with garlic and shallot; cook for 1–2 minutes until they soften. Mix in sun-dried tomatoes; cook an additional minute. Pour in heavy cream; cook until hot and bubbly, about 1–2 minutes.
- Turn off heat; stir in Parmesan cheese and spinach. Add back cooked chicken along with any accumulated juices into the pan.
- Once squash is cool, cut it in half lengthwise; remove seeds and scrape out strands with a fork. Stir squash into cream sauce until evenly coated.
- Garnish with fresh parsley if desired before serving.
Notes
- Use fresh ingredients for optimal flavor.
- Do not overcook the chicken to keep it juicy.
- Experiment with different cheeses for variety.
- Adjust seasonings to your personal taste.
- Check spaghetti squash frequently while cooking to avoid overcooking.
- Season chicken and sauce generously for maximum flavor.
- Allow cream to come to room temperature before adding to the hot pan to prevent separation.
- Always cover cooked chicken with foil after cooking to keep it warm and juicy.
- Taste your dish while cooking and adjust seasoning as needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container or bag for up to 2 months.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes, in the microwave on medium power for 3-5 minutes, or in a skillet over medium heat until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Microwaving, Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 300g
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 130mg