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Chicken Piccata Stuffed Spaghetti Squash

Chicken Piccata Stuffed Spaghetti Squash Boats

All the classic flavors of Chicken Piccata combined with a low carb noodle alternative make for a surprisingly easy weeknight dinner.
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Olive Jude

Ingredients

  • 2 small or 1 large Spaghetti Squash halved, cooked and shredded with a fork
  • 3 tbsp olive oil
  • 1 pound chicken tenders or chicken breasts cut into 1’’ cubes
  • 1/2 cup All Purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Sauce

  • 4 tbsp butter
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1/4 tsp salt
  • pinch of pepper
  • 3/4 cup white wine
  • 3/4 cup chicken stock
  • 2 tbsp fresh lemon juice
  • 3.5 ounce jar Brined Capers drained
  • 4 tbsp fresh chopped parsley reserve some for garnish
  • grated parmesan to taste
  • additional salt and pepper to taste

Instructions

Chicken

  1. Add cubed chicken, flour, salt and pepper to a large Ziploc bag. Shake to coat evenly.

  2. Heat 2 tbsp olive oil in a large non-stick sauté pan over medium-high heat.
  3. Using tongs, remove flour coated chicken from bag, shaking off excess flour, and add to pan. Do not overcrowd and cook in small batches if necessary. Add additional olive oil if making in batches.
  4. Cook, turning occasionally, until browned and cooked throughout, about 5-8 minutes. Transfer chicken to a plate and set aside.

Sauce

  1. Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté until softened, about 1 minute.

  2. Add the garlic, and cook until fragrant, about 30 seconds.
  3. Add the wine to deglaze the pan. Turn heat to medium-high, and cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
  4. Add the chicken stock and lemon juice, cook until reduced by about half.
  5. Remove skillet from heat and whisk in 3 tablespoons of butter.
  6. When butter is melted, add capers and parsley. Season with salt and pepper to taste.
  7. Add cooked chicken back to the skillet and gently toss to coat.
  8. To serve, sprinkle a small handful of parmesan into the spaghetti squash boats after you have used your fork to "shred" them.
  9. Spoon the chicken into the boats, making sure to add more sauce over the top.
  10. Garnish with additional parmesan cheese and parsley.