Description
A healthy and flavorful Tuscan Chicken and Spaghetti Squash recipe featuring tender chicken and vibrant vegetables tossed with spaghetti squash.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium spaghetti squash, halved and seeded
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place spaghetti squash halves cut-side down on a baking sheet. Roast for 40-50 minutes, or until tender.
- While the squash is roasting, heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add red bell pepper and cook for 5-7 minutes until tender-crisp.
- Stir in cherry tomatoes, sun-dried tomatoes, basil, parsley, oregano, salt, and pepper. Cook for 2-3 minutes until tomatoes soften slightly.
- Return chicken to the skillet. Add chicken broth and bring to a simmer. Cook for 5 minutes to allow flavors to meld.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands.
- Add the spaghetti squash strands to the skillet with the chicken mixture. Toss to combine.
- Serve immediately, topped with Parmesan cheese if desired.
Notes
- For a creamier sauce, you can add a splash of heavy cream or coconut milk.
- Feel free to add other vegetables like spinach, zucchini, or mushrooms.
- Ensure the chicken is cooked through to a safe internal temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian-American