Tuscan Chicken and Spaghetti Squash Recipe
A comforting and flavorful Tuscan Chicken and Spaghetti Squash dish featuring tender chicken pieces simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes and fresh spinach, served over naturally low-carb spaghetti squash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Chicken and Seasoning
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons butter, divided
- 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 garnish
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place on a microwave-safe plate and cook on high for 8-12 minutes until tender. Let it cool while you prepare the chicken.
- Season the Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, stirring occasionally, until the chicken is no longer pink in the center.
- Keep the Chicken Warm: Remove the chicken from the pan and place it on a plate. Tent it loosely with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the same pan. Add the minced garlic and shallot and cook for 1-2 minutes until they just start to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to blend flavors.
- Make the Cream Sauce: Pour in the heavy cream and cook over medium heat until the sauce is 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 wilts. Return the cooked chicken and any accumulated juices back to the pan, stirring to combine.
- Prepare the Squash Strands: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise and remove the seeds. Using a fork, scrape the flesh to create noodle-like strands.
- Combine and Serve: Stir the spaghetti squash strands into the creamy chicken sauce until evenly coated. Garnish with fresh parsley if desired and serve immediately.
Notes
- To save time, cook the spaghetti squash ahead of time and reheat when needed.
- You can roast the spaghetti squash instead of microwaving it. Cut it in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for best freshness.
