Description
A healthy twist on pasta featuring tender chicken, creamy sauce, and flavorful spaghetti squash.
Ingredients
Scale
- 1 spaghetti squash
- 2 chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Bake for 40-45 minutes until tender.
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper and cook until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- Add garlic to the same skillet and sauté for 1 minute. Add heavy cream, Parmesan cheese, spinach, and Italian seasoning. Stir until the spinach is wilted and the sauce is creamy.
- Shred the spaghetti squash with a fork to create noodle-like strands. Combine the spaghetti squash with the sauce and mix well. Top with sliced chicken and serve.
Notes
Make sure not to overcook the chicken to keep it juicy. You can add other veggies like bell peppers or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Tuscan chicken, spaghetti squash, healthy dinner, low carb, creamy sauce, Italian recipe