Description
A comforting and healthy dinner featuring tender chicken in a creamy Tuscan sauce served over roasted spaghetti squash strands.
Ingredients
Instructions
1. Preheat oven to 400°F. Slice spaghetti squash in half, remove seeds, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast cut-side down for 30–40 minutes until tender. Scrape into strands.
2. Heat remaining olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning, then cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté onion and garlic until fragrant. Add sun-dried tomatoes and cook 1–2 minutes. Pour in heavy cream and bring to a simmer.
4. Stir in spinach and Parmesan, cook until spinach wilts and sauce thickens. Return chicken to the skillet and coat with sauce.
5. Divide spaghetti squash among plates, top with creamy Tuscan chicken, garnish with fresh basil, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 520
- Sodium: 750
- Fat: 35
- Carbohydrates: 22
- Protein: 32