Tuscan Chicken Squash Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 spaghetti squash, medium-sized (around 2.75-3 pounds)
02 -
1½ pounds chicken breasts, skinless and boneless
→ Aromatics & Vegetables
03 -
3 ounces organic baby spinach, fresh
04 -
2 teaspoons garlic, minced
05 -
2-3 tablespoons sun-dried tomatoes, cut into small pieces
06 -
2 shallots, chopped finely
→ Sauce & Seasonings
07 -
2 teaspoons Italian herb blend
08 -
Salt as needed
09 -
Freshly ground black pepper to your liking
10 -
⅓ cup Parmesan cheese, shredded
11 -
1 cup heavy cream, organic
12 -
1½ tablespoons butter
# Instructions:
01 -
Set your oven temperature to 400°F. Slice the spaghetti squash down the middle. On a baking tray, drizzle olive oil and sprinkle it with salt and pepper. Bake for 45-50 minutes until it's tender.
02 -
While the squash is almost ready, sprinkle the chicken with a mix of salt, pepper, and Italian herbs.
03 -
Warm 1 tablespoon of butter in a big skillet or wok over medium-high heat. Cook the chicken until it's fully done. Move it to a plate, chop it into cubes, and use forks to pull the squash into thin strands.
04 -
Throw the last ½ tablespoon of butter in the pan. Toss in the garlic and shallots. Let them cook for a minute or so until they soften. Add the sun-dried tomatoes and give it another minute of cooking.
05 -
Pour the heavy cream into the pan. Let it bubble up and warm for about 1-2 minutes.
06 -
Lower the heat and stir in the Parmesan cheese along with the spinach. Toss in the chicken and spaghetti squash. Shut off the heat and keep stirring until everything's coated in the sauce. Portion it into 5 servings and dig in!
# Notes:
01 -
A healthier twist on Tuscan chicken Alfredo, swapping pasta for spaghetti squash strands
02 -
Cooking squash at 400°F makes the strands easy to scrape out and perfectly soft