Healthy Tuscan Chicken over Spaghetti Squash
This healthy tuscan chicken is a one-skillet dinner recipe that's loaded with classic Italian flavors. Tossed in a creamy dairy free sauce with tons of vegetables, this healthy take on the classic delivers big bold flavor with none of the guilt. Serve it over roasted spaghetti squash for a low carb, Whole30 compliant meal, or over your favorite base (like whole grain pasta, polenta, or creamy cauliflower puree).
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
- 1 large spaghetti squash
- 2 tbsp olive oil divided
- 1 c coconut milk
- 1 c chicken bone broth
- 1 tbsp arrowroot powder
- 4 slices bacon chopped into 1/2" dice
- 8 oz mushrooms sliced
- 1.5 lb boneless skinless chicken breasts diced into 2" cubes
- 2 tsp italian seasoning
- 1 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 3 cloves garlic minced
- 3 ounces oil-packed sundried tomatoes sliced into 1/2" ribbons
Heat the oven to 425°F. Slice the spaghetti squash in half lengthwise. Scoop out the seeds, then rub all over with 1 tbsp olive oil and sprinkle with salt and pepper. Lay the squash cut side down on a parchment lined baking sheet and roast until tender and the top is caving in, 30-35 minutes.
Combine the coconut milk, broth, and arrowroot powder in large measuring glass. Whisk until throughly combined, then set aside. Prep the bacon, mushrooms, chicken, garlic, and sun-dried tomatoes.
Heat a skillet over medium high heat. Add the chopped bacon and sautee, stirring occasionally, until the fat renders and the pieces are crispy, 7-8 minutes. Remove the cooked bacon using a slotted spoon and set aside.
Add the mushrooms to the pan and saute in the bacon fat, stirring occasionally, until golden brown and crispy, about 8 minutes. Remove the mushrooms using a slotted spoon and set aside with the bacon.
Add the remaining tablespoon of olive oil and heat until it shimmers. Add the chicken to the pan and sprinkle with the italian seasoning, salt, and pepper. Toss to coat the chicken pieces in the fat and seasoning. Saute, stirring occasionally, until cooked through (165°F), 9-10 minutes.
Make a well in the center of the pan. Add the garlic and sun-dried tomatoes, and saute until fragrant, about 1 minute.
Return the bacon and mushrooms to the pan and toss all ingredients. Pour in the coconut milk slurry. Simmer, stirring once or twice, until the sauce reduces and thickens slightly, about 5 minutes.
Turn off the heat, then add the baby spinach to the pan. Toss continuously until the spinach is just barely wilted.
Serve the spaghetti squash.
Calories: 450kcal | Carbohydrates: 13g | Protein: 44g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 128mg | Sodium: 750mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 17.3mg | Calcium: 40mg | Iron: 0.9mg