This Italian Chicken with Spaghetti Squash is one of my favorite Whole30 recipes. Most weeks, I cook extra chicken or other proteins to use during the week for the days I don’t feel like cooking. Having cooked chicken on hand and using the Kitchn’s Instant Pot method for cooking the spaghetti squash make this an easy meal to throw together on a busy night. It’s also great to make on the weekend and take for lunch all week long. You can round out this meal with a small side salad and dressing.
Italian Chicken with Spaghetti Squash
The key to this Whole30 recipe is the tomatoes. You'll want either Pom diced tomatoes or San Marzano diced tomatoes. They make the dish.
- December 7, 2020
- 4-6
- 30 min
- Print this
Ingredients
- 1/3 C Diced Red Bell Pepper
- 1/2 C Diced Onion
- 1 C Sliced Mushrooms
- 5 Cloves Garlic, Sliced
- 1 26 oz box POM diced tomatoes or 1 28 oz can diced San Marzano tomatoes
- 2 C Diced Cooked Chicken
- 1 C Chopped Spinach
- 2 C Cooked Spaghetti Squash
- 1 T Italian Seasoning
- 1 T Olive Oil
- 1 T Tomato Paste
- Salt and Pepper to taste
Directions
- Step 1
- Heat a large saute pan over medium heat.
- Step 2
- Add the olive oil.
- Step 3
- Add the diced onions and peppers. Saute until the onion is just translucent.
- Step 4
- Add the mushrooms. Saute until the mushrooms release and take back up their liquid.
- Step 5
- Add the garlic and the tomato paste. Stir for about 60 seconds.
- Step 6
- Add the diced tomatoes and the Italian seasoning. Stir.
- Step 7
- Add the chicken and spaghetti squash. Stir to incorporate all of the ingredients.
- Step 8
- Add the spinach and stir until wilted.
- Step 9
- Taste and adjust the seasonings as needed.
- Step 10
- Enjoy!
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