Tuscan Chicken and Spaghetti Squash
Tuscan Chicken and Spaghetti Squash is a delightful low-carb dish that combines tender chicken breasts and roasted spaghetti squash, all enveloped in a creamy, herb-infused sauce. This recipe offers an explosion of flavors that will impress your family and friends, making it perfect for cozy dinners or gatherings. Quick to prepare and visually stunning, this meal promises to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 pounds)
- 4 cloves fresh garlic, minced
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick spray.
- Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper. Place cut-side down in the baking dish.
- Roast in the oven for 30-40 minutes until tender.
- In a skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper; cook for about 6 minutes per side until golden brown.
- Remove chicken from skillet; add minced garlic and cherry tomatoes to the same skillet. Sauté until fragrant and tomatoes burst.
- Return chicken to the skillet along with chopped basil and pine nuts; simmer for about 5 minutes.
- Use fork to shred spaghetti squash strands onto plates; top with Tuscan chicken mixture and drizzle with Parmesan cheese.
Nutrition
- Serving Size: 1 plate (approximately 395g)
- Calories: 395
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 110mg