Chicken with Spaghetti Squash and Fire-Roasted Tomatoes
Description
Spaghetti squash strands are a nutritious alternative to pasta in this dinner dish with chicken breast, paprika, and fire-roasted tomatoes.
Ingredients
•
1 small spaghetti squash, halved and seeded
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2 tablespoons extra-virgin olive oil, divided
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1/4 cup chopped white onion
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1 clove garlic, minced
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2 skinless, boneless chicken breasts, cut into 1-inch pieces
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1/2 (15 ounce) can fire-roasted diced tomatoes
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1 teaspoon Italian seasoning
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1/2 teaspoon ground paprika
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salt and ground black pepper to taste
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1 tablespoon shredded Parmesan cheese, or to taste
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1 pinch dried oregano
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
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.
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.
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.