Description
A delightful dish that combines chicken with spaghetti squash, offering a creamy texture and a healthier pasta alternative.
Ingredients
Scale
- 2 small spaghetti squash
- 1 tbsp unsalted butter
- 2 tbsp vegetable oil
- 2 small chicken breasts
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tsp kosher salt
- 1 cup parmesan cheese, freshly grated
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, drained
- 2 cups fresh spinach, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise, place cut side down on the baking sheet, and bake for 30-40 minutes until easily shredded with a fork.
- Season both sides of the chicken breasts with 1/2 teaspoon kosher salt and a pinch of pepper.
- Heat a large pan over medium-high heat, add the butter and 1 tbsp oil. Sear the chicken until golden brown, about 5-7 minutes on each side. Cover and reduce to low until the chicken reaches 165°F internally.
- In the same pan, add another tablespoon of vegetable oil, then add minced garlic. Sauté for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, sprinkle in Italian seasoning and remaining salt, then stir in freshly grated parmesan cheese. Simmer until the cheese melts and sauce is heated through.
- Remove from heat and stir in chopped spinach and sun-dried tomatoes until spinach wilts. Add shredded spaghetti squash and gently toss to coat in the sauce.
- Slice the chicken and stir into the creamy mixture or arrange on top. Garnish with extra parmesan and parsley.
Notes
Make sure to roast the spaghetti squash until it is fork-tender for the best texture. Use freshly grated parmesan for a creamier and fresher flavor. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg