Description
Creamy Tuscan-style chicken with sun-dried tomatoes and spinach tossed with tender spaghetti squash for a cozy, lighter weeknight dinner.
Ingredients
1 large spaghetti squash (3–4 lb)
2 medium boneless, skinless chicken breasts, halved lengthwise
2 tbsp olive oil, divided
1 tsp Italian seasoning
3/4 tsp kosher salt, divided
1/2 tsp black pepper, divided
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup heavy cream (or full-fat coconut milk)
1/2 cup grated Parmesan cheese
3 cups baby spinach
1/2 tsp crushed red pepper flakes (optional)
1/4 cup chopped fresh basil or parsley, for garnish
Instructions
1. Heat oven to 400°F. Halve squash lengthwise, scoop seeds, brush cut sides with 1 tbsp oil, season with a pinch of salt and pepper, place cut side down on a sheet, roast 35–40 minutes until tender.
2. Season chicken with Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Heat 1 tbsp oil in a large skillet over medium-high; sear chicken 4–5 minutes per side until cooked through (165°F). Transfer to a plate.
3. Reduce heat to medium. In the same skillet sauté garlic 30 seconds. Stir in sun-dried tomatoes and red pepper flakes 1 minute.
4. Pour in cream and add Parmesan; simmer 2–3 minutes until slightly thickened. Stir in spinach to wilt; season with remaining salt and pepper to taste.
5. Scrape roasted squash into strands with a fork. Slice or dice chicken.
6. Return chicken to skillet, add squash strands, and toss gently to coat and warm through. Garnish with basil or parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes