Tuscan Chicken with Spaghetti Squash

This dish is a riff on the Creamy Tuscan Chicken that is typically served over pasta. Here we have all the same yumminess -- sun dried tomatoes, spinach, creamy sauce - but this time, you use diced up chicken and add spaghetti squash right in the dish. It's a great way to get both protein and veggies in a one-skillet meal.

Spaghetti squash is great for vitamins C and B6 and fiber, and is really not tricky to deal with at all. I usually microwave it for 10-12 minutes, let it cool slightly, then cut in half, remove the stringy seedy section (it will remind you of pumpkin carving!) and then scoop out the strands. 

If you have an especially large squash, you may need to cook it longer, and you could probably end up freezing some of the squash for use another time. You can also roast in the oven for 30-40 minutes, but this would mean cutting it in half first, which is difficult. I spear it a few times to create steam holes, then just microwave it whole, stem and all. VERY EASY.

I love how easy this dish is to pull together, and how everything cooks in one skillet. You can pair this with a green salad and some garlic bread for a delicious meal that everyone will enjoy.  Look at the colors! So tasty. 

Tuscan Chicken with Spaghetti Squash

1 medium spaghetti squash

1 pound boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp. Italian seasoning

2 Tbsp. butter, separated

4 cloves garlic, minced

1 shallot, minced, or 1/4 cup chopped onion

1/4 cup sun-dried tomatoes, julienned

1 cup half and half

1/3 cup Parmesan cheese, shredded

3 ounces baby spinach

Pierce the spaghetti squash with a fork or sharp knife several times (on all sides) to create steam vents. Microwave the squash on high for 8-12 minutes or until tender when stuck with a fork. Let it cool while you prepare the chicken. 

Season the chicken with salt and pepper and the Italian seasoning. Melt 1 Tbsp. butter in a large skillet over medium high heat. Add the chicken and cook until it's done, about 6-7 minutes, flipping at least once.

Remove the chicken to a plate, and melt the remaining tablespoon of butter in the pan. Add the shallot and garlic, and cook 1-2 minutes or until softened. Add the sun dried tomatoes and cook for another minute. Pour in the half and half and stir until hot and bubbly, about 1-2 minutes.

Turn off the heat and stir in the Parmesan and spinach. Stir until the spinach is wilted and the cheese is melted. Add the chicken back to the pan.

Cut the squash in half lengthwise and remove the seeds. Scrape out the "spaghetti" strands with a fork and add to the skillet. Stir the squash into the sauce until it is all coated. 

Makes 4 servings.