Tuscan Chicken

Ingredients

- 1 medium spaghetti squash

- chicken (tenders or breast)

- pepper

- salt

- 1 teaspoon Italian seasoning

- 2 tablespoons butter

- 4 cloves garlic (minced)

- 1 shallot (minced)

- 1 teaspoon cavenne

- 1 teaspoon garlic powder

-2-3 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)

- 1 1/2 cups heavy cream or half and half

- 1/3 cup Parmesan cheese (grated)

- baby spinach (several handfuls)

- splash of balsamic (optional)

Directions

Preheat the oven to 400 degrees Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 4-6 minutes or until tender.

Cut squash in half and spray with oil. Add salt and pepper then place on jelly roll pan face down on foil.

Season the chicken with salt, pepper and cayenne.

Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes

Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.

Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften

Mix in the sun-dried tomatoes and cook an additional minute.

Pour in the heavy cream or half and half and cook until hot and bubbly, about 1-2 minutes.

Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.

Once the squash is cool, remove the seeds and scrap out the strands with a fork.

Notes

Sometimes I had a splash of white wine when I have it. (Add after sun dried tomato)