If you’re like me, the weather definitely dictates what you cook or eat. Tuscan chicken is one of those warm, comforting meals that you want to eat on a cold, foggy night. Maybe with a glass of wine and Netflix on the TV if you’re really doing it right.
The recipe is a little lightened up so that you can eat that comforting without completing negating that hard workout you definitely didn’t skip today, right?! It uses milk and flour instead of heavy cream. If you’re trying to cut the carbs back even more, though, you could use heavy cream instead of the milk + flour combo.
I love a good bubbly parmesan cheese, so I baked these in the spaghetti squash halves themselves. You could easy skip these and add the parmesan cheese directly to the spaghetti squash if you’d like.
One last thing to note, I provided instructions for cooking the squash in the oven, but there are lots of ideas for how to microwave them as well! Here’s a good step-by-step guide.
For other comforting, easy recipes, check out some of my other dinner posts like this coconut miso ramen.
Spaghetti squash tuscan chickenPrint This
- 1 spaghetti squash, I usually look for smaller ones when just cooking for 2
- 1 tbsp olive oil
- 1 large chicken breast
- 1 cup chicken broth
- 2 tbsp flour
- 1/2 cup milk
- 1/2 tsp salt
- 4-5 cloves garlic, minced
- 2 tbsp Italian seasoning
- zest from 1/2 lemon
- juice from 1/2 lemon
- 1/2 cup sundried tomatoes, chopped
- 2 large handfuls baby spinach
- 1/2 cup parmesan cheese
- 2 tbsp basil, chopped
Preheat oven to 400º.
With a large knife, cut the spaghetti squash in half lengthwise. Scoop the seeds out with a spoon like you used to do with a pumpkin when you were little. Drizzle the insides with a little olive oil then place face down on a baking sheet.
Put in the oven and bake for about 40 min.
Meanwhile, cut your chicken breast into even, cubed pieces (I actually cooked two breasts since that’s how most chicken comes but I set half of it aside for another use since this recipe only needs 1 breast). In a large skillet, heat olive oil over medium-high heat and add chicken. Cook till white all the way through (the less you touch it and stir it around, the browner it will get on each side), about 10 minutes.
Remove chicken from the pan and set aside. In the same pan (with the skillet still on medium-high), pour in broth and flour and whisk until all the flour clumps are gone. The sauce will be pretty thick. Lower the heat to medium. Slowly add the milk in, whisking as you pour it in. Add the salt, garlic, and italian seasoning and stir. Cook for about 5 min till the sauce thickens a lot.
Add in the lemon juice and the zest from that lemon and 1/4 cup of the parmesan. Add in the sundried tomatoes and spinach and stir around till the spinach is wilted.
Once your squash is done (if you finish the chicken mixture before the squash is done, just turn the burner off since it’ll be re-heated when you put it back in the oven), pull it out and turn each half around. Fill each half with the tuscan chicken mixture and top with remaining parmesan cheese.
Still back in the oven on broil for 2-3 minutes, till the parmesan cheese is nice and bubbly.