Chicken and spaghetti squash with sun dried tomato cream sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium spaghetti squashes32 oz boneless skinless chicken breastKosher salt and freshly ground black pepper, to taste4 tablespoons unsalted butter, divided6 cloves garlic, minced2 tbsp red pepper flakes, or more, to taste2 cups chicken broth1 cup greek yogurt2/3 cup julienned sun dried tomatoes in olive oil, drained1/2 cup freshly grated Parmesan1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/2 teaspoon dried basil1/2 cup basil leaves, chiffonade
The day before, cook spaghetti squash and shred to save time.
Preheat oven to 400 degrees F. Put in whole spaghetti squash and cook for 30-45 minutes, or until a fork goes through the outside skin and inners easily. Remove and let cool. Slice in half, remove seeds and shred.
Then...
Preheat oven to 400 degrees F. Begin to gradually heat greek yogurt.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, greek yogurt, sun dried tomatoes, Parmesan, thyme, oregano and basil. Heat very slowly to prevent curdling.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.
Serving Size: makes 8 servings
Preheat oven to 400 degrees F. Put in whole spaghetti squash and cook for 30-45 minutes, or until a fork goes through the outside skin and inners easily. Remove and let cool. Slice in half, remove seeds and shred.
Then...
Preheat oven to 400 degrees F. Begin to gradually heat greek yogurt.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, greek yogurt, sun dried tomatoes, Parmesan, thyme, oregano and basil. Heat very slowly to prevent curdling.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 297.8
- Total Fat: 14.6 g
- Cholesterol: 22.5 mg
- Sodium: 435.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.9 g
- Protein: 14.8 g
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