Description

Indulge in a heart-healthy meal with Juicy Tuscan Chicken and Spaghetti Squash. This dish boasts tender chicken in a creamy Tuscan-inspired sauce, all served over a bed of spaghetti squash, making it a perfect low-carb alternative to traditional pasta. The rich flavors of sun-dried tomatoes and spinach elevate the dish, while the spaghetti squash adds a unique texture. Ideal for family dinners or meal prep, this recipe satisfies cravings without compromising on health. Enjoy a delightful culinary experience that’s both nourishing and delicious!

Ingredients

Scale

2 boneless, skinless chicken breasts (about 500g)
1 medium spaghetti squash (about 1.5 kg)
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 cup heavy cream (240ml)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil, for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and add the chopped spinach. Stir until the spinach wilts and the sauce thickens slightly. Slice the chicken and return it to the skillet, coating it in the sauce.
Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Serve the chicken and sauce over the spaghetti squash and garnish with fresh basil if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Roasting, Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 540
Sugar: 5g
Sodium: 710mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 35g
Cholesterol: 150mg