Description
A delicious and healthy alternative to traditional pasta, featuring tender chicken in a savory sauce paired with spaghetti squash.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 medium spaghetti squash
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1 teaspoon red pepper flakes (optional for a kick)
- Salt and pepper, to taste
- Olive oil for frying
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet lined with parchment paper and bake for about 30-35 minutes until tender.
- Heat a large skillet over medium-high heat and add a splash of olive oil. Season chicken breasts with salt, pepper, and dried Italian herbs, then add to the skillet.
- Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- Add minced garlic to the same skillet, stirring until fragrant, about 30 seconds. Toss in the cherry tomatoes and cook until softened, around 3-5 minutes.
- Pour in chicken broth, deglazing the skillet and allowing it to simmer for a few minutes before mixing in the heavy cream.
- Add baby spinach and red pepper flakes, stirring until spinach wilts. Return chicken to the skillet and let simmer in the sauce for an additional 2-3 minutes.
- Remove the spaghetti squash from the oven, flip over, and use a fork to scrape out the strands.
- Serve: Arrange spaghetti squash on plates, top with Tuscan chicken and sauce, and garnish with fresh basil.
Notes
For a vegetarian option, substitute chicken with chickpeas or tofu. Use cashew cream for a vegan version.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg