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Chicken with Spaghetti Squash and Fire-Roasted Tomatoes
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Prep Time:
20 minutes
Cook Time:
63 minutes
Total Time:
88 minutes
Succulent chicken and fire-roasted tomatoes mingle with paprika on a bed of tender spaghetti squash strands.
Ingredients:
  • 1 small spaghetti squash, halved and seeded
  • 2 tablespoons extra-virgin olive oil, divided
  • 0.25 cup chopped white onion
  • 1 clove garlic, minced
  • 2 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 0.5 (15 ounce) can fire-roasted diced tomatoes
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon ground paprika
  • 1 tablespoon shredded Parmesan cheese, or to taste
  • 1 pinch dried oregano
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and gently nestle the spaghetti squash, cut-side down, in a nonstick baking pan.
  • Roast the spaghetti squash in the preheated oven until fork-tender, around 45 minutes. Let it cool in the pan for 5 minutes, then transfer to a cooling rack to cool until easily handled.
  • In a large skillet over medium heat, warm 1 tablespoon of olive oil. Sauté onion and garlic until the onion softens, for about 3 to 5 minutes. Add chicken breasts, tomatoes with juice, Italian seasoning, and paprika. Cook until chicken is cooked through, for about 15 to 20 minutes. Remove from heat and skim off any excess liquid.
  • Use a fork to turn the squash into spaghetti-like strands. Combine the strands in the skillet, then gently mix in 1 tablespoon of olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl topped with Parmesan cheese and oregano for a delightful presentation.

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