Description
A comforting and flavorful dish combining succulent chicken with spaghetti squash and rich, creamy sauce.
Ingredients
Scale
- 2 Boneless skinless chicken breasts
- 1 Spaghetti squash
- 2 tbsp Extra virgin olive oil
- 4 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, chopped
- 2 cups Fresh spinach
- 1/2 cup Heavy cream
- 1/4 cup Grated Parmesan cheese
- 1 tsp Fresh basil, chopped
- 1 tsp Fresh oregano, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash and scoop out the seeds. Drizzle with olive oil, season, and place cut-side down on a baking sheet.
- Roast for 40 minutes until tender. Use a fork to create spaghetti-like strands once cooled slightly.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, and a pinch of oregano. Sear each side for about 5 minutes until golden and then set aside.
- Add more olive oil to the skillet if needed. Sauté garlic until fragrant, then stir in sun-dried tomatoes followed by spinach and allow it to wilt.
- Pour in cream, sprinkle Parmesan, and let simmer until the sauce thickens.
- Slice the chicken and return to the skillet. Stir in the roasted spaghetti squash strands and garnish with fresh basil and additional Parmesan before serving.
Notes
For variations, you can use zucchini noodles instead of spaghetti squash, and kale can replace spinach. Vegan options include substituting chicken with tofu and using coconut cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Tuscan chicken, spaghetti squash, healthy dinner, Italian recipe, comfort food