Description
A delightful balance of flavors with creamy Tuscan sauce, tender chicken, and unique spaghetti squash, making it a perfect meal for any occasion.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the spaghetti squash by cutting it in half, scooping out the seeds, and drizzling with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes.
- Season the chicken breasts with Italian seasoning, salt, and pepper. In a skillet, heat olive oil and cook the chicken for 6-7 minutes per side until fully cooked. Remove and let rest.
- In the same skillet, sauté minced garlic for 1 minute. Add sun-dried tomatoes and cherry tomatoes, cooking for 2-3 minutes. Add fresh spinach and cook until wilted.
- Pour in heavy cream and stir in Parmesan until the sauce thickens. Season with additional salt and pepper.
- To serve, spoon Tuscan sauce over roasted spaghetti squash, slice the chicken, and arrange on top. Garnish with fresh basil leaves.
Notes
Feel free to substitute chicken with grilled shrimp or sautéed mushrooms. Adjust the Tuscan sauce ingredients to suit your taste.
