Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 medium Spaghetti squash cut in half and seeds removed
- 1 lb Chicken breast boneless skinless butterflied in half lengthwise
- 3 oz Mushrooms sliced
- 3 cloves Garlic minced
- 1 Shallot diced
- 1.5 cups Heavy cream
- 1 Tomato diced
- 3 tbsp Parmesan cheese grated, or more if needed
- 1 cup Arugula garnish
Instructions
- Preheat the oven to 375°F.
- Rub a little olive oil on the inside of spaghetti squash and season well with salt and pepper. Place the squash with the inside facing down on a parchment paper lined baking sheet and bake in the oven for 20 to 25 minutes until soft. Once soft, using a fork, scrape the inside to shred the squash. Season with salt to taste.
- Season both sides of the chicken well with salt and pepper.
- Heat 2 teaspoons of the oil in a nonstick pan on medium heat. Once hot sear the chicken on both sides to a deep golden brown color then set aside on a plate.
- Heat the remaining oil in a nonstick pan on medium heat. Once hot, add in the mushrooms and sauté for 4 minutes. Then add the garlic and shallots and sauté for 2 to 3 more minutes. Add the cream; bring to a simmer. Season with salt and pepper to taste.
- Add in the chicken and tomatoes and continue to simmer until the cream starts to reduce and thicken. Once nice and creamy, not watery, remove from heat. Remove the chicken to a plate and stir the parmesan cheese into the sauce. Taste and use more parmesan if desired.
- Pour the sauce over the chicken, serve with spaghetti squash. Garnish with arugula.
Nutrition
Calories: 670kcal | Carbohydrates: 23g | Protein: 30g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 197mg | Sodium: 272mg | Potassium: 936mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2040IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 2mg
Creamy Chicken Spaghetti Squash
Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 medium Spaghetti squash cut in half and seeds removed
- 1 lb Chicken breast boneless skinless butterflied in half lengthwise
- 3 oz Mushrooms sliced
- 3 cloves Garlic minced
- 1 Shallot diced
- 1.5 cups Heavy cream
- 1 Tomato diced
- 3 tbsp Parmesan cheese grated, or more if needed
- 1 cup Arugula garnish
Instructions
- Preheat the oven to 375°F.
- Rub a little olive oil on the inside of spaghetti squash and season well with salt and pepper. Place the squash with the inside facing down on a parchment paper lined baking sheet and bake in the oven for 20 to 25 minutes until soft. Once soft, using a fork, scrape the inside to shred the squash. Season with salt to taste.
- Season both sides of the chicken well with salt and pepper.
- Heat 2 teaspoons of the oil in a nonstick pan on medium heat. Once hot sear the chicken on both sides to a deep golden brown color then set aside on a plate.
- Heat the remaining oil in a nonstick pan on medium heat. Once hot, add in the mushrooms and sauté for 4 minutes. Then add the garlic and shallots and sauté for 2 to 3 more minutes. Add the cream; bring to a simmer. Season with salt and pepper to taste.
- Add in the chicken and tomatoes and continue to simmer until the cream starts to reduce and thicken. Once nice and creamy, not watery, remove from heat. Remove the chicken to a plate and stir the parmesan cheese into the sauce. Taste and use more parmesan if desired.
- Pour the sauce over the chicken, serve with spaghetti squash. Garnish with arugula.
Nutrition
Calories: 670kcalCarbohydrates: 23gProtein: 30gFat: 52gSaturated Fat: 24gCholesterol: 197mgSodium: 272mgPotassium: 936mgFiber: 4gSugar: 9gVitamin A: 2040IUVitamin C: 14mgCalcium: 179mgIron: 2mg
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