Chicken with Spaghetti Squash and Fire-Roasted Tomatoes
A great, healthy alternative to noodles for spaghetti with a little spice!
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1small spaghetti squash, halved and seeded
- 2tablespoons extra-virgin olive oil, divided
- ¼cup chopped white onion
- 1clove garlic, minced
- 2skinless, boneless chicken breasts, cut into 1-inch pieces
- ½(15 ounce) can fire-roasted diced tomatoes
- 1teaspoon Italian seasoning
- ½teaspoon ground paprika
- salt and ground black pepper to taste
- 1tablespoon shredded Parmesan cheese, or to taste
- 1pinch dried oregano
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.Step 2
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.Step 3
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.Step 4
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.