#Yummy #Healthy #Tuscan #Chicken #Over #Spaghetti #Squash
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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).
Ingredients
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
Instructions
1.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.
2.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.
3.........................
4.........................
Get Full Recipe ==> @ oursaltykitchen.com
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).
Ingredients
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
Instructions
1.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.
2.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.
3.........................
4.........................
Get Full Recipe ==> @ oursaltykitchen.com
