Description
A creamy, cozy dish featuring juicy chicken, spinach, and sun-dried tomatoes, all served over light spaghetti squash for a guilt-free indulgence.
Ingredients
Units
Scale
- 1 medium to large spaghetti squash
- 1 to 1.5 pounds chicken breast (or thighs)
- 1 to 2 tablespoons olive oil
- 3 to 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup chicken broth
- 3/4 to 1 cup heavy cream (or half and half)
- 1/2 to 3/4 cup grated Parmesan cheese
- 1/2 cup sun dried tomatoes, drained and chopped
- 3 big handfuls fresh spinach
- Optional: red pepper flakes, lemon wedge, fresh basil
Instructions
- Preheat the oven to 400°F.
- Brush the cut sides of the spaghetti squash with olive oil, then sprinkle with salt and pepper.
- Place the squash cut side down on a baking sheet and add a splash of water to the pan.
- Roast in the oven for 35 to 45 minutes until tender.
- Let it cool, then scrape out the strands with a fork.
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat and cook the chicken for 5 to 7 minutes per side.
- Remove the chicken and let it rest before slicing.
- Add minced garlic to the skillet and sauté for 30 seconds.
- Pour in chicken broth, stirring to deglaze the pan.
- Stir in heavy cream and let it simmer to thicken slightly.
- Add Parmesan cheese gradually, stirring until melted.
- Toss in sun-dried tomatoes and spinach, allowing the spinach to wilt.
- Add in the spaghetti squash strands and sliced chicken, tossing to combine.
- Serve warm, adjusting seasonings as needed.
Notes
For extra flavor, grate your own Parmesan and consider adding red pepper flakes for spice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
