Tuscan Chicken + Spaghetti Squash
Ingredients
1 medium spaghetti squash
1 pound boneless, skinless chicken (cut into bite size pieces)
salt
pepper
1 teaspoon Italian seasoning
2 tablespoons butter
4 cloves garlic (minced)
1 shallot (minced)
2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
1 cup heavy cream
1/3 cup Parmesan cheese (grated)
3 ounces baby spinach
fresh parsley (optional, garnish)
Instructions
Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.1 medium spaghetti squash
Season the chicken with salt, pepper and Italian seasoning.1 pound boneless, skinless chicken,salt,pepper,1 teaspoon Italian seasoning
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes.2 tablespoons butter
Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.2 tablespoons butter,4 cloves garlic,1 shallot
Mix in the sun-dried tomatoes and cook an additional minute.2 tablespoons sun-dried tomatoes
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.1 cup heavy cream
Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.1/3 cup Parmesan cheese,3 ounces baby spinach
Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
Stir the squash into the cream sauce until evenly coated.
Garnish with fresh parsley, if desired.fresh parsley
Recipe and photo credit: deliciouslittlebites.com