Name: Chicken with Spaghetti Squash and Fire-Roasted Tomatoes
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Spaghetti squash, halved and seeded - 1 small; Extra-virgin olive oil, divided - 2 tablespoons; Chopped white onion - ¼ cup; Garlic, minced - 1 clove; Skinless, boneless chicken breasts, cut into 1-inch pieces - 2; Fire-roasted diced tomatoes - ½ (15 ounce) can; Italian seasoning - 1 teaspoon; Ground paprika - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Shredded Parmesan cheese, or to taste - 1 tablespoon; Dried oregano - 1 pinch

Chicken with Spaghetti Squash and Fire-Roasted Tomatoes

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken with Spaghetti Squash and Fire-Roasted Tomatoes

1. Spaghetti squash, halved and seeded - 1 small

2. Extra-virgin olive oil, divided - 2 tablespoons

3. Chopped white onion - ¼ cup

4. Garlic, minced - 1 clove

5. Skinless, boneless chicken breasts, cut into 1-inch pieces - 2

6. Fire-roasted diced tomatoes - ½ (15 ounce) can

7. Italian seasoning - 1 teaspoon

8. Ground paprika - ½ teaspoon

9. Salt and ground black pepper to taste - ½ teaspoon

10. Shredded Parmesan cheese, or to taste - 1 tablespoon

11. Dried oregano - 1 pinch

How to cook deliciously - Chicken with Spaghetti Squash and Fire-Roasted Tomatoes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.

2. Stage

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.

3. Stage

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.

4. Stage

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.