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Tuscan Chicken and Spaghetti Squash

Tuscan Chicken and Spaghetti Squash

Delight in this Tuscan Chicken and Spaghetti Squash, a creamy and healthy dish that brings the flavors of Italy to your table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: EVENING DINNERS
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 large spaghetti squash a delicious, low-carb base that mimics traditional pasta.
For the Chicken
  • 1.5 lb chicken breasts boneless, skinless, tender and juicy.
  • 2 tablespoon olive oil enhances the dish with rich flavor.
For the Sauce
  • 3 cloves garlic minced.
  • 0.5 cup sun-dried tomatoes chopped.
  • 0.75 cup heavy cream creates a luxurious, silky sauce.
  • 0.5 cup chicken broth adds depth of flavor.
  • 0.5 cup Parmesan cheese grated.
  • 1 teaspoon Italian seasoning for classic Italian flavors.
  • 0.75 teaspoon salt or to taste.
  • 0.25 teaspoon black pepper adds a gentle heat.
For the Spinach
  • 2 cups fresh spinach introduces a fresh, vibrant color.

Equipment

  • Oven
  • Skillet
  • fork

Method
 

How to Make Tuscan Chicken and Spaghetti Squash
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil. Roast for 30-40 minutes until tender, then scrape into strands with a fork.
  2. While the squash cooks, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
  3. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring frequently, until fragrant and softened.
  4. Pour in chicken broth and heavy cream. Bring to a gentle simmer over medium heat, stirring occasionally, for about 3-4 minutes to combine flavors.
  5. Stir in the grated Parmesan cheese, mixing well until the sauce thickens and becomes creamy, about 2-3 minutes.
  6. Toss in the fresh spinach and let it wilt into the sauce for about 2 minutes.
  7. Return the seared chicken to the skillet, spooning sauce over the top. Let it simmer together for about 5-7 minutes, ensuring the chicken is cooked through.
  8. Plate the spaghetti squash and generously top it with the Tuscan chicken and creamy sauce.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 22gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 2800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

For an extra touch, garnish with extra grated Parmesan and fresh basil before serving.

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