Italian

Chicken and spaghetti squash with sun dried tomato cream sauce is for Dinner.

Chicken and spaghetti squash with sun dried tomato cream sauce takes 75 minutes to prepare.

Chicken and spaghetti squash with sun dried tomato cream sauce takes 85 minutes to cook.

Chicken and spaghetti squash with sun dried tomato cream sauce makes 8 servings.

The ingredients for Chicken and spaghetti squash with sun dried tomato cream sauce are:

2 medium spaghetti squashes
32 oz boneless skinless chicken breast
Kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter, divided
6 cloves garlic, minced
2 tbsp red pepper flakes, or more, to taste
2 cups chicken broth
1 cup greek yogurt
2/3 cup julienned sun dried tomatoes in olive oil, drained
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup basil leaves, chiffonade

Here is how you make Chicken and spaghetti squash with sun dried tomato cream sauce:

The day before, cook spaghetti squash and shred to save time.Preheat oven to 400 degrees F. Put in whole spaghetti squash and cook for 30-45 minutes, or until a fork goes through the outside skin and inners easily. Remove and let cool. Slice in half, remove seeds and shred.Then...Preheat oven to 400 degrees F. Begin to gradually heat greek yogurt.Season chicken thighs with salt and pepper, to taste.Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, greek yogurt, sun dried tomatoes, Parmesan, thyme, oregano and basil. Heat very slowly to prevent curdling.Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.Serve immediately, garnished with basil, if desired.Serving Size:?makes 8 servings

The nutritional information for Chicken and spaghetti squash with sun dried tomato cream sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 297.8

• Total Fat: 14.6 g
• Cholesterol: 22.5 mg
• Sodium: 435.0 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 4.9 g
• Protein: 14.8 g

Chicken and spaghetti squash with sun dried tomato cream sauce is Italian cuisine.