Tuscan Chicken and Spaghetti Squash

Tuscan Chicken and Spaghetti Squash

Servings: 4 servings

Calories: 467kcal

Author: Lauren Harris

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

1. Prepare the spaghetti squash: cut the squash in half length-wise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast at 350°F for 45-60 minutes or until tender.

* Quick option for squash prep* Use a convection oven on 350 for 30min or until tender.

 Let cool while you prepare the chicken.

2.  Season the chicken with salt, pepper and Italian seasoning.

3. 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.

4. Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.

5. Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.

6. Mix in the sun-dried tomatoes and cook an additional minute.

7. Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.

8. Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.

9. Once the squash is cool, cut it in half length-wise, remove the seeds and scrape out the strands with a fork.

10. Stir the squash into the cream sauce until evenly coated. Garnish with fresh parsley, if desired. Serve.