Homemade Tuscan Chicken and Spaghetti Squash Recipe

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 medium spaghetti squash

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the spaghetti squash roasts evenly and becomes tender.
2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil. Season with salt and pepper. Place it cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
4. Cook the chicken in the skillet for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
6. Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese, allowing it to melt and create a creamy sauce. Taste and adjust seasoning if necessary.
7. Return the chicken to the skillet, spooning the sauce over it. Allow the chicken to warm in the sauce for an additional 2-3 minutes.
8. Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands. Serve the Tuscan chicken over the spaghetti squash, pouring any remaining sauce on top.