Description
A hearty yet healthy dish combining tender Tuscan-seasoned chicken with roasted sweet potatoes and strands of spaghetti squash, finished with sun-dried tomatoes, spinach, and a light creamy sauce. Perfect for cozy family dinners or meal prep.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Drizzle each spaghetti squash half with 1 tablespoon olive oil, season with salt and pepper, place cut-side down on a baking sheet, and roast for 35–40 minutes until tender.
3. Toss sweet potato cubes with remaining olive oil, salt, pepper, and half the Italian seasoning; spread on a separate baking sheet and roast for 25–30 minutes until golden, stirring once.
4. Season chicken with salt, pepper, and remaining Italian seasoning. In a large skillet over medium heat, cook chicken in a drizzle of olive oil until golden and cooked through, about 5–6 minutes per side. Remove and slice.
5. In the same skillet, sauté onion and garlic until fragrant, about 2 minutes. Add sun-dried tomatoes and chicken broth, scraping up any browned bits.
6. Stir in cream if using, then add spinach and cook until wilted. Add roasted sweet potatoes and spaghetti squash strands; toss gently to combine and heat through.
7. Return sliced chicken to the skillet, nestle into the mixture, and warm for 1–2 minutes.
8. Divide among plates, sprinkle with Parmesan if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 450
- Sodium: 550
- Fat: 20
- Carbohydrates: 38
- Protein: 32