Whole30 Chicken Tomato Pasta
Discover a wholesome twist on classic pasta with this Whole30 Chicken Tomato Pasta recipe, featuring nutrient-packed spaghetti squash as a satisfying, grain-free alternative to traditional noodles. Perfectly roasted spaghetti squash meets tender, skillet-seared chicken and a savory medley of sautéed cherry tomatoes, garlic, and onions, all tied together with a touch of heat from red pepper flakes. Fresh basil adds an herbaceous finish, elevating the dish into a vibrant and hearty meal that's both comforting and healthy. Ready in just under an hour, this recipe is ideal for anyone following a Whole30 lifestyle or seeking a gluten-free, paleo-friendly dinner option. Serve it warm and feel the perfect balance of flavors in every bite!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 minced garlic cloves
- 2 cups cherry tomatoes
- 0.25 cup fresh basil
- 1 small, chopped onion
- 0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon.
Brush 1 tablespoon of olive oil over the flesh of the squash halves and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with the remaining salt and pepper, and add them to the skillet.
Cook the chicken for 5-7 minutes per side, or until cooked through and no longer pink in the center.
Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, add the chopped onion and minced garlic, sauté for 2-3 minutes until onions are translucent.
Add cherry tomatoes to the skillet and cook for another 5 minutes, allowing them to soften and release juices.
Stir in red pepper flakes and sliced chicken, combine well.
Once the spaghetti squash is done, remove it from the oven and let it cool slightly.
Use a fork to scrape the squash strands into a bowl.
Add the spaghetti squash to the skillet with the chicken tomato mixture and toss gently to combine.
Top with fresh basil before serving.
Serve warm. Enjoy your Whole30 Chicken Tomato Pasta!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
