Chicken and spaghetti squash with sun dried tomato cream sauce

Chicken and spaghetti squash with sun dried tomato cream sauce
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chicken and spaghetti squash with sun dried tomato cream sauce calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce! Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
Number of Servings: 8

Ingredients

    2 medium spaghetti squashes
    32 oz boneless skinless chicken breast
    Kosher salt and freshly ground black pepper, to taste
    4 tablespoons unsalted butter, divided
    6 cloves garlic, minced
    2 tbsp red pepper flakes, or more, to taste
    2 cups chicken broth
    1 cup greek yogurt
    2/3 cup julienned sun dried tomatoes in olive oil, drained
    1/2 cup freshly grated Parmesan
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/2 cup basil leaves, chiffonade

Tips

Greek yogurt is very tricky to heat slow enough so it doesn't separate. May be work subbing in real heavy cream or other substitute less likely to curdle.


Directions

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

Rate This Recipe