The Best Low Carb Tomato Basil "Pasta" With Balsamic Chicken

Hello friends!

And welcome back to another Foodie Friday! I am so excited that you all are spending a part of your Friday with me. This weeks meal is near and dear to my heart. It’s a recipe that throws me back to my childhood. It makes me ache for the comforts of home and desperately miss my mom’s cooking. My brother and I were gifted the best mom! She puts her heart and soul into everything she does and I am so excited to be able to honor her today by sharing one of her recipes.

This week we are going to be whipping up a fresh and delicious dinner recipe that can be made in UNDER 30 MINUTES!!! Yes you read that right, dinner in under 30. I mean you can’t order a pizza and have it delivered in less time. We are incorporating the fresh flavors of the Abruzzo region in Italy (where bruschetta originates from) and packing them into a delicious, comforting, low carb dinner that the entire family will enjoy! So without further ado, lets get to cooking!

xo,

-kaili

Servings: 4 - 5 Prep Time: 35 Min Cook Time: 15 Min Total Time: 50 Min

Ingredients for the “Pasta”:

• 1 medium to large spaghetti squash

• 4 boneless, skinless chicken breasts

• 1/2 of a large onion diced

• 1 - 1 1/2 Tbs of minced garlic

• 1 - 1 1/2 cup cherry tomatoes, sliced in half

• 1 cup of olive oil

• 2 tsp dried basil

• 1/2 - 1 tsp sea salt

• optional: fresh basil

Ingredients for the Marinade:

• 1/2 cup of balsamic vinegar

• 1/2 cup of olive oil

• 1 - 2 Tbs of Italian seasoning

Directions for the Spaghetti Squash:

1. Either the night before or the morning of prep your chicken and spaghetti squash. This makes things quick and simple when dinner time rolls around. To soften the shell of your squash before cutting, poke holes all over the shell of your spaghetti squash. Microwave your spaghetti squash for 5-8 minutes (depending on the size). Allow the squash to cool for roughly 5 minutes before cutting.

   1. Small squash - 3-5 minutes

   2. Medium squash - 5-7 minutes

   3. Large squash - 8 minutes

2. Once cooled, slice the squash in half long ways starting from the middle. Scoop out seeds using a spoon and discard. Lay squashes face down into a 9x13 baking dish. Fill the dish with water about half way up the squash. Bake at 375˚F for 15-30 minutes.

3. Remove from oven and allow the squash about 10 minutes to cool before shredding. Shred with a fork to create “pasta”.

Directions for the Chicken:

1. I highly suggest allowing the chicken to marinate for around 24 hours for maximum flavor. Prepping your chicken the night before also makes for quick dinner prep. Take chicken breasts and either tenderize until an even thickness or you can cut your breasts into cutlets. This allows for a quick and even cook.

2. Add chicken breasts to a large ziplock baggie and pour the ingredients of the marinade over the chicken. Massage marinade into the chicken before storing in your fridge to marinate. Allow a minimum of two hours to marinate.

3. Remove chicken from the marinade and cook over medium high heat for 4 -5 minutes per side. Once cooked, remove from the skillet and allow the chicken to rest for 10 minutes on a clean cutting board. Do not cut before resting. Letting your chicken rest allows for all the juices to settle into your meat.

Directions for the Sauce:

1. Heat a large skillet or pan over medium heat. Add olive oil, garlic and onions cook for 3-4 minutes or until the onion begins to become translucent.

2. Add in tomatoes, dried basil and salt and sauté until the tomatoes begin to break down.

3. Remove from the heat and immediately add in spaghetti squash noodles. Toss into the sauce until evenly coated. Plate the noodles and top with sliced chicken breasts.

Nutrition: Makes 4 -5 servings

Calories: 539 Total Fat: 46g Saturated Fat: 7g Monounsaturated Fat: 32g Polyunsaturated Fat: 5g Trans Fat: 0g Cholesterol: 64mg Sodium: 556mg Potassium: 295mg Total Carbohydrates: 12g Dietary Fiber: 3g Sugar: 5g Protein: 21g

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.