Description
Tuscan Chicken and Spaghetti Squash is a mouthwatering low-carb alternative to traditional pasta dishes. This creamy recipe combines juicy chicken, a rich sauce infused with sun-dried tomatoes and Italian herbs, all served over tender strands of spaghetti squash. Perfect for family dinners or special occasions, this dish is not only satisfying but also nutritious and gluten-free. With just 40 minutes from prep to plate, you’ll have a gourmet meal ready to impress.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken (cut into bite-size pieces)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 2 tablespoons sun-dried tomatoes (julienne cut)
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley for garnish (optional)
Instructions
- Pierce the spaghetti squash several times; microwave on high for 8-12 minutes until tender. Let cool.
- Season chicken with salt, pepper, and Italian seasoning. Melt 1 tablespoon butter in a large skillet over medium-high heat; cook chicken until no longer pink (about 7 minutes). Remove and keep warm.
- In the same skillet, melt remaining butter; sauté garlic and shallot for 1-2 minutes. Add sun-dried tomatoes; cook for another minute.
- Pour in heavy cream, cooking until bubbly (about 1-2 minutes). Stir in Parmesan cheese and spinach; return chicken along with its juices.
- Cut spaghetti squash in half lengthwise; remove seeds and scrape strands with a fork. Toss with the creamy sauce before serving. Garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Microwave/Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg