Tuscan Chicken Delight

$- 2 boneless, skinless chicken breasts - 1 medium spaghetti squash - 1 tablespoon olive oil (plus extra for drizzling) - 2 cloves garlic, minced - 1 cup sun-dried tomatoes, roughly chopped - 1 cup fresh spinach leaves - ½ cup heavy cream - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Grated Parmesan cheese, for serving - Fresh basil leaves, for garnish Each ingredient plays an important part in this dish. The chicken provides protein and a juicy texture. The spaghetti squash acts as a pasta substitute, offering a healthy twist. Olive oil adds richness while garlic gives a delightful aroma. Sun-dried tomatoes bring a sweet, tangy flavor. Fresh spinach adds color and nutrients. Heavy cream creates a rich sauce, while Italian seasoning ties all the flavors together. Finally, Parmesan cheese and basil enhance the dish's taste and presentation. If you need to make substitutions, here are some ideas: - Chicken: Use turkey or chickpeas for a different protein. - Spaghetti squash: Zucchini noodles or regular pasta work well. - Olive oil: Avocado oil or butter can replace it. - Heavy cream: Use coconut cream for a dairy-free option. - Sun-dried tomatoes: Fresh tomatoes or roasted red peppers can work too. - Parmesan cheese: Nutritional yeast gives a cheesy flavor without dairy. {{ingredient_image_2}} To start, preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Carefully scoop out the seeds. Drizzle olive oil on the cut sides and season with salt and pepper. Place the squash halves cut-side down on a lined baking sheet. Roast for about 30-35 minutes. The flesh should be tender and easily shred into strands when you scrape it with a fork. While the squash is roasting, season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken and cook for 6-7 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring often, until the garlic becomes fragrant. Next, add fresh spinach and cook until it wilts, which takes about one minute. Lower the heat and pour in the heavy cream. Stir well to mix it with the garlic and sun-dried tomatoes. Let the mixture simmer for 2-3 minutes, stirring occasionally to thicken the sauce. Slice the rested chicken breasts into strips. Return the chicken to the skillet and toss it gently in the creamy sauce. Ensure each piece is well coated with the sauce for maximum flavor. Once the spaghetti squash is cooked, use a fork to shred it into noodle-like strands. Divide a generous portion of the squash among serving plates. Top each serving with the Tuscan chicken and sauce mixture. This allows the creamy sauce to envelop the squash, making each bite delicious. For added flavor and color, sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves. Serve it in shallow bowls for a beautiful presentation. To roast spaghetti squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise. Scoop out the seeds. Drizzle olive oil on the cut sides. Season with salt and pepper. Place cut-side down on a lined baking sheet. Roast for 30-35 minutes. The squash should be tender and shred easily with a fork. This method brings out its natural sweetness. For juicy chicken, choose boneless, skinless chicken breasts. Season them with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes on each side. Ensure it reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing. This keeps the juices inside, making it more flavorful. To make the cream sauce creamier, start with heavy cream. After adding it to the skillet, let it simmer for 2-3 minutes. This helps it thicken. Stir often to incorporate the garlic and sun-dried tomatoes. For an extra creamy texture, you can add more cream or a splash of milk. This will enhance the richness of the sauce. For a beautiful presentation, serve the dish in shallow bowls. This allows the colors of the spinach and sun-dried tomatoes to pop. Drizzle balsamic glaze around the plate for added flair. Top each serving with grated Parmesan cheese and fresh basil leaves. This not only looks great but also adds fresh flavor. Pro Tips Rest the Chicken: Allow the cooked chicken to rest for a few minutes before slicing. This helps retain the juices, making the chicken more flavorful and moist. Customize the Sauce: Feel free to add other vegetables such as bell peppers or mushrooms to the creamy sauce for additional flavor and nutrition. Perfectly Cooked Spaghetti Squash: To check if the spaghetti squash is done, insert a fork into the flesh; it should be tender and easily shredded into strands. Fresh Herbs: For an extra burst of flavor, consider adding fresh herbs like thyme or oregano to the sauce along with the spinach. {{image_4}} You can easily make this dish vegetarian. Just swap the chicken for tofu. Tofu soaks up flavors well. I recommend using firm or extra-firm tofu. Press it to remove excess water. Cut it into cubes, and cook it just like the chicken. Sauté it until golden brown. Then, add it to the creamy sauce. You get a tasty meal without meat! Want to boost the nutrition? Add more veggies! Bell peppers, zucchini, or mushrooms work great. Slice them thin for even cooking. Sauté them with garlic before adding spinach. You can also toss in some broccoli or kale. This adds color, flavor, and health benefits to your dish. Plus, it makes your meal more filling! If you love spice, add some heat! Red pepper flakes bring a nice kick. Start with a pinch and adjust to your taste. For a smoky flavor, try smoked paprika. It pairs well with the creamy sauce. You can also use fresh herbs like thyme or oregano. They add depth and freshness. Customize the spices to make this dish your own! To store leftovers, let the dish cool completely. Place the Tuscan chicken and spaghetti squash in an airtight container. Keep it in the fridge for up to three days. For the best taste, eat within two days. When you want to reheat, use the microwave or a skillet. If using the microwave, heat on medium for 1-2 minutes. Stir halfway to ensure even heating. If using a skillet, add a splash of water and cover. Heat over low for about 5 minutes. This keeps the chicken and sauce moist. You can freeze the Tuscan chicken and sauce. Use a freezer-safe container and leave space at the top. The sauce may expand. It stays fresh for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned earlier. You can pair Tuscan chicken with a side salad. A simple green salad adds freshness. Garlic bread also complements this dish well. If you want to keep it light, serve it with steamed veggies. Yes, you can prepare parts of this dish ahead of time. Cook the chicken and sauce a day before. Store them in the fridge. You can roast the spaghetti squash in advance too, but it’s best to keep it separate until serving. Roasting spaghetti squash takes about 30-35 minutes at 400°F (200°C). You want it tender enough to shred into strands. Check for doneness by scraping the flesh with a fork. Yes, you can use half-and-half or coconut cream as a substitute. Both will change the flavor slightly. If you're looking for a lighter option, try using Greek yogurt mixed with a bit of milk. This recipe is great for meal prep. You can portion it out for easy lunches or dinners. Just store each component separately for the best texture. Reheat when ready to enjoy! Tuscan chicken with spaghetti squash is a tasty dish packed with flavor. We explored essential ingredients, cooking steps, and tips to make it great. You can adjust ingredients or try variations like adding veggies or tofu. Remember to store leftovers properly for later enjoyment. This dish is perfect for meal prep, too. Enjoy cooking and tasting your creation. You’ll impress your friends and family with this delicious meal!$

A creamy and flavorful dish featuring chicken, spaghetti squash, and fresh vegetables.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 medium spaghetti squash
1 tablespoon olive oil
2 cloves garlic, minced
1 cup sun-dried tomatoes, roughly chopped
1 cup fresh spinach leaves
0.5 cup heavy cream
1 teaspoon Italian seasoning
to taste salt and pepper
for serving grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides, and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 30-35 minutes until tender.
Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through. Let rest before slicing.
In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant. Add spinach and cook until wilted, about 1 minute.
Lower the heat and add heavy cream, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
Slice the rested chicken and return to the skillet. Toss in the creamy sauce until well coated.
Shred the cooked spaghetti squash into strands. Serve a portion on plates topped with the Tuscan chicken and sauce.
Garnish with grated Parmesan cheese and fresh basil leaves.

Notes

Consider serving the dish in shallow bowls for better presentation.

Keyword chicken, creamy sauce, Italian, spaghetti squash