Spaghetti Squash Tuscan Chicken Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ pounds boneless, skinless chicken breasts
02 -
1 medium spaghetti squash (about 2.75-3 pounds)
→ Aromatics & Vegetables
03 -
2 shallots, finely diced
04 -
2-3 tablespoons julienne cut sun-dried tomatoes, chopped
05 -
2 teaspoons minced garlic
06 -
3 ounces fresh organic baby spinach
→ Sauce & Seasonings
07 -
1½ tablespoons butter
08 -
1 cup organic heavy cream
09 -
⅓ cup shredded parmesan cheese
10 -
2 teaspoons Italian seasoning
11 -
Salt to taste
12 -
Black pepper to taste
# Instructions:
01 -
Preheat your oven to 400°F. Cut your spaghetti squash in half. Place on a large baking sheet. Drizzle with olive oil & season with salt & pepper. Bake in the oven for 45-50 minutes.
02 -
When the squash is almost done, season your chicken with salt, pepper and Italian seasoning.
03 -
Melt 1 tablespoon of the butter in a large, deep skillet or wok over medium-high heat. Add the chicken and cook until fully cooked through. Set aside onto a plate & dice. Shred your spaghetti squash with 2 forks.
04 -
Add the remaining 1/2 tbsp. butter to the pan. Sauté the garlic and shallot. Cook 1-2 minutes or until they just start to soften. Add in the sun-dried tomatoes and cook an additional minute.
05 -
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
06 -
Turn the heat down to low and stir in the Parmesan cheese and spinach. Add the chicken and spaghetti squash. Turn off heat. Stir until sauce is fully incorporated. Split into 5 servings & enjoy!
# Notes:
01 -
This dish combines the comfort of Tuscan-style chicken Alfredo with healthy spaghetti squash for a lower-carb alternative
02 -
Cooking at 400°F ensures the spaghetti squash gets tender and creates perfect strands