Experience the irresistible Tuscan chicken paired with spaghetti squash for a delightful healthy meal Perfect for dinner lovers 145 chars
Ingredients
Scale
1 medium spaghetti squash
2 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup spinach
½ cup heavy cream or coconut milk
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is fork-tender.
While the squash is roasting, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add them to the skillet. Sear for about 6-7 minutes on each side or until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic, cherry tomatoes, and spinach. Sauté them for about 5 minutes or until the tomatoes are soft and the spinach is wilted.
Pour in the heavy cream (or coconut milk) and stir to combine. Add the Italian seasoning and bring the mixture to a gentle simmer.
Slice the cooked chicken and return it to the skillet, allowing it to soak in the creamy sauce for about 2 minutes.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Serve the chicken and sauce over the squash, and garnish as desired.
