Chicken with Spaghetti Squash and Fire-Roasted Tomatoes

Name: Chicken with Spaghetti Squash and Fire-Roasted Tomatoes
Total time: 88
Yield: 2
Ingredients: 1 small spaghetti squash, halved and seeded; 2 tablespoons extra-virgin olive oil, divided; ¼ cup chopped white onion; 1 clove garlic, minced; 2 skinless, boneless chicken breasts, cut into 1-inch pieces; ½ (15 ounce) can fire-roasted diced tomatoes; 1 teaspoon Italian seasoning; ½ teaspoon ground paprika; salt and ground black pepper to taste; 1 tablespoon shredded Parmesan cheese, or to taste; 1 pinch dried oregano

Recipe by Desirae from allrecipes.com

Dinner 1 Hr. 28 Mins.

Ingredients

2 servings

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1 small spaghetti squash, halved and seeded
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2 tablespoons extra-virgin olive oil, divided
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¼ 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
•

½ (15 ounce) can fire-roasted diced tomatoes

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1 teaspoon Italian seasoning
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½ 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

Instructions

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