Ingredients
Scale
1 medium spaghetti squash
1 pound boneless, skinless chicken, cut into bite-size pieces
Salt and pepper to taste
1 teaspoon Italian seasoning
2 tablespoons butter
4 cloves garlic, minced
1 shallot, minced
2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
1 cup heavy cream
1/3 cup grated Parmesan cheese
3 ounces baby spinach
Fresh parsley for garnish (optional)
Instructions
- Pierce spaghetti squash and microwave for 8-12 minutes until tender. Let cool.
- Season chicken with salt, pepper, and Italian seasoning.
- Melt 1 tbsp butter in a large skillet. Cook chicken for ~7 minutes until done. Remove and set aside.
- Add remaining butter to skillet. Sauté garlic and shallot for 1-2 minutes.
- Add sun-dried tomatoes; cook 1 minute more.
- Pour in heavy cream; simmer until hot and bubbly.
- Turn off heat. Stir in Parmesan until melted, then add spinach to wilt.
- Return chicken and juices to skillet.
- Cut cooled squash, remove seeds, and fork out strands. Add to skillet and toss to coat in sauce.
- Garnish with parsley and serve.
Notes
- For a thinner sauce, add a splash of broth.
- Substitute coconut milk for a dairy-free version.
- Reheat leftovers gently in a skillet.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 511 kcal
- Sugar: 10 g
- Sodium: 344 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 165 mg