Tuscan Chicken and Spaghetti Squash Recipe

If you’re in the mood for a hearty and flavorful meal that’s both delicious and healthy, this Tuscan Chicken and Spaghetti Squash recipe is the perfect choice. Combining the richness of Tuscan flavors with the lightness of spaghetti squash, it’s a satisfying dish that’s sure to please your taste buds.

Ingredients for Tuscan Chicken and Spaghetti Squash

For this delightful dish, you will need the following ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

For the Spaghetti Squash:

• 1 medium-sized spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Tuscan Sauce:

• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Step-by-Step Preparation

Preparing the Spaghetti Squash

1. Preheat your oven to 375°F (190°C).
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with olive oil and season with salt and pepper.
4. Place the squash halves, cut side down, on a baking sheet.
5. Roast in the preheated oven for about 30-40 minutes or until the squash is tender and the strands can be easily separated with a fork. Once done, use a fork to scrape out the strands and set aside.

Cooking the Chicken

1. Season the chicken breasts with dried Italian seasoning, salt, and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the chicken breasts and cook for about 6-7 minutes per side or until they are cooked through and have a golden brown crust.
4. Remove the chicken from the skillet and set it aside to rest.

Making the Tuscan Sauce

1. In the same skillet, add minced garlic and sauté for a minute until fragrant.
2. Add the sun-dried tomatoes and cherry tomatoes. Cook for another 2-3 minutes.
3. Stir in the fresh spinach leaves and cook until they are wilted.
4. Pour in the heavy cream and grated Parmesan cheese. Stir until the sauce thickens.
5. Season the sauce with salt and pepper to taste.

Serving

1. Serve the Tuscan sauce over the roasted spaghetti squash and top with the cooked chicken breasts.
2. Garnish with fresh basil leaves.

Enjoy your delectable Tuscan Chicken and Spaghetti Squash!

Tips for a Perfect Meal

• To save time, you can cook the spaghetti squash a day in advance and store it in the refrigerator.
• Feel free to customize the Tuscan sauce with your favorite herbs or additional vegetables for extra flavor.

Conclusion

Tuscan Chicken and Spaghetti Squash is a delightful blend of Italian-inspired flavors and wholesome ingredients. This dish is not only delicious but also a healthier alternative to traditional pasta. With its succulent chicken, roasted spaghetti squash, and rich Tuscan sauce, it’s a recipe that will surely become a favorite in your kitchen.

Source: deliciouslittlebites.com

Yield: 6

Pesto Rigatoni Pasta Bake with Ricotta Cheese

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Who doesn't love a good pasta bake? It's the ultimate comfort food, combining the delicious flavors of pasta, cheese, and sauce, all baked to perfection. Today, we're diving into a mouthwatering recipe for Pesto Rigatoni Pasta Bake with Ricotta Cheese. This dish is not only incredibly tasty but also super easy to prepare, making it perfect for busy weeknights or a cozy weekend dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• SIMPLE PESTO SAUCE:
• 1 cup Homemade Pesto Sauce
• PASTA BAKE:
• 1 (16 oz.) package rigatoni pasta, organic (You can also use ANY other pasta shape as desired)
• 1 tablespoon Extra virgin olive oil + 1 Tbsp
• 1 (15 oz.) can organic tomato sauce
• 4 cups ricotta cheese (I use Part Skim; You can use regular if preferred)
• 3 cups shredded mozzarella cheese, organic
• 1 cup freshly-grated parmesan cheese
• 2-3 Tbsps pasta water (See Notes for Instructions!)

Instructions

COOK THE PASTA:

• Begin by cooking rigatoni pasta according to the directions of the packaging (about 8-10 minutes) and drain (leaving aside 2-3 Tbsps of pasta water for later).

• Meanwhile, add ricotta cheese and a few Tbsps (2-3 at most) of pasta water and stir using a spatula until smooth. Fold in parmesan cheese and place it in the refrigerator until ready to use.

• Preheat oven to 400 degrees Fahrenheit and lightly grease a standard 9x13 baking dish.

  TO MAKE THE PASTA BAKE:

  • Add drained cooked pasta together with the pesto sauce and gently stir until everything is well incorporated.
  • Add a bit of the tomato sauce to the base of the baking dish and add pasta-pesto mixture and top with dollops of the ricotta cheese mixture. Then Sprinkle a nice layer of mozzarella cheese (1 cup) for extra cheesiness.
  • Top with remaining tomato sauce and sprinkle with mozzarella cheese again.

  BAKE EVERYTHING:

  • Loosely cover with foil and bake for 20-25 minutes. Remove foil paper and bake for another 5 minutes or so, until cheese has fully melted and browned slightly.
  • Remove from oven and serve with your favorite salad or bread.
  • Bon Appetit!

Notes

• STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
• BOILED PASTA WATER:Since ricotta cheese usually comes out a bit thick, the trick to the ultimate creaminess is in mixing in a bit of the boiled pasta water.
• MAKE AHEAD:Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. In a bowl, combine your ricotta and parmesan and place in an air tight container to refrigerate overnight as well. make the pesto sauce and add to an airtight container and refrigerate as well. On the day of, remove everything to room temp., about 10-15 minutes and continue assembly STEPS.

Nutrition Information:

Amount Per Serving: Calories: 757