Chicken with Spaghetti Squash and Fire-Roasted Tomatoes recipe
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Ingredients
- 1 small spaghetti squash, halved and seeded 2 tablespoons extra-virgin olive oil, divided ¼ cup chopped white onion 1 clove garlic, minced 2 skinless, boneless chicken breasts, cut into 1-inch pieces ½ (15 ounce) can fire-roasted diced tomatoes 1 teaspoon Italian seasoning ½ teaspoon ground paprika salt and ground black pepper to taste 1 tablespoon shredded Parmesan cheese, or to taste 1 pinch dried oregano
Nutrition Info
- 361.7 caloriescarbohydrate: 25 gcholesterol: 60.3 mgfat: 18 gfiber: 2 gprotein: 25.8 gsaturatedFat: 3.3 gservingSize: -sodium: 489 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken with Spaghetti Squash and Fire-Roasted Tomatoes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack, cool until easily handled.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika, cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat, spoon out excess liquid.
Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.