Creamy Chicken Tuscan Squash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
One medium spaghetti squash (around 2.75-3 pounds)
02 -
1½ lbs chicken breasts, boneless and skinless
→ Aromatics & Vegetables
03 -
3 oz organic baby spinach, fresh
04 -
2 teaspoons garlic, minced
05 -
2-3 tablespoons sun-dried tomatoes, julienne cut and chopped
06 -
2 small shallots, diced finely
→ Sauce & Seasonings
07 -
A pinch of salt
08 -
⅓ cup Parmesan cheese, shredded
09 -
2 teaspoons seasoning mix (Italian blend)
10 -
1 cup heavy cream, organic
11 -
1½ tablespoons butter
12 -
Freshly cracked black pepper, to your taste
# Instructions:
01 -
Turn on your oven to 400°F. Cut the squash into halves and put them on a big sheet pan. Drizzle a bit of olive oil, sprinkle salt and pepper, and roast for about 45-50 mins.
02 -
As the squash cooks near the end, sprinkle Italian seasoning, salt, and pepper over your chicken pieces.
03 -
Heat 1 tablespoon of butter in a deep frying pan or wok using medium-high heat. Toss the chicken in and cook it through. Take it out, chop it up, and shred squash lightly with forks.
04 -
Melt the leftover 1/2 tablespoon butter in that same pan. Cook the garlic and shallots for 1 or 2 minutes, just until they soften a little. Then toss in the sun-dried tomatoes, cooking for another minute.
05 -
Pour in your cream and let it heat up until it gets thick and bubbly. This only takes about 1-2 minutes.
06 -
Lower the heat and stir in the Parmesan and spinach. Add the diced chicken and squash strands. Cut the heat. Keep stirring until everything's covered in sauce. Divide into 5 portions and dig in!
# Notes:
01 -
This meal pairs creamy Tuscan-inspired chicken with nutritious squash ribbons for a lighter carb option.
02 -
Cooking squash at 400°F makes it soft and easy to turn into pasta-like strands.