Boursin Spaghetti Squash with Pan-Seared Chicken

Chicken, Gluten Free, High Protein, Low Carb 55 min 4 servings

Double ingredients

Ingredients

• Garlic Clove - 2 each , minced
• Spaghetti Squash - 3.50 pound
• Boursin Garlic & Fine Herbs Cheese - 1 each
• Avocado Oil - 2 tablespoon
• Parmesan Cheese - 0.25 cup , grated (optional)
• Milk - 2 tablespoon (optional)
• Chicken Breast - 1 pound , Boneless, Skinless , Butterflyed
• Chicken Broth - 0.50 cup
• Worcestershire Sauce - 0.50 teaspoon
• Butter - 1 tablespoon
• Tomatoes - 15 ounce , canned , drained

Seasonings

• Salt, Pepper, And Garlic Seasoning - 3 teaspoon

Instructions

Prepare the Spaghetti Squash:

1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and loose fibers.
3. Rub the exposed flesh with 1 tablespoon of oil.
4. Season lightly with salt, pepper and garlic powder.
5. Divide the Boursin evenly between the cavities of the two squash halves.
6. Add drained, diced tomatoes to each squash halves.
7. Sprinkle the minced garlic over and around the cheese.
8. Place the squash halves cut-side up in a baking dish or on a rimmed baking sheet.
9. Loosely cover with foil and bake for 30 minutes.
10. Remove the foil and continue baking for another 15–25 minutes, or until the squash is tender and the flesh separates easily into strands with a fork.

Cook the Chicken:

1. While the squash finishes cooking, pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder.
2. Heat a large skillet over medium to medium-high heat.
3. Add 1 tablespoon of oil to lightly coat the pan.
4. Add the chicken breasts.
5. Cook until nicely browned on the first side, then turn and continue cooking until the thickest portion reaches 165°F.
6. If the breasts are particularly large, reduce the heat after browning so the centers can finish cooking without burning the exterior.
7. Transfer the chicken to a plate or cutting board and allow it to rest while you make the pan sauce.
8. Do not clean the skillet. The browned bits left behind are the foundation of the sauce.

Finish the Boursin Spaghetti Squash:

1. Once the squash is cooked, use a fork to scrape the flesh into strands directly inside each squash shell, mixing the hot squash with the melted Boursin and roasted garlic.
2. Stir in the Parmesan, if using.
3. Spaghetti squash naturally releases water as it cooks, so don't add milk automatically. If the finished mixture seems too thick, add whole milk 1 tablespoon at a time until it reaches the desired creamy consistency.
4. Taste and adjust the salt and pepper.

Make the Chicken Pan Sauce:

1. Return the chicken skillet to medium heat. If there is a large amount of fat remaining, pour off the excess, leaving approximately 1 tablespoon in the pan.
2. Add the chicken broth.
3. As it begins to simmer, scrape the bottom of the skillet with a wooden spoon to release the browned chicken fond.
4. Add the Worcestershire sauce.
5. Simmer for 2–3 minutes, or until the liquid has reduced by approximately half.
6. Turn the heat to low or remove the skillet from the heat.
7. Add the cold butter and swirl or whisk until it has completely melted into the sauce and the sauce becomes glossy.
8. For a brighter sauce, stir in 1–2 teaspoons of fresh lemon juice.
9. Taste before adding additional salt, as the chicken seasoning, broth and Worcestershire may already provide enough.

Serve:

1. Slice the rested chicken breasts.
2. Spoon the creamy Boursin spaghetti squash onto each plate and arrange the sliced chicken alongside or over the squash.
3. Spoon a small amount of the warm chicken pan sauce over the chicken. A little sauce running into the Boursin squash is a good thing—the concentrated chicken fond balances the creamy garlic-and-herb cheese.
4. Serve immediately.