Slow Cooker Chicken Parmesan with Spaghetti Squash and Balsamic Roasted Tomatoes
Who even needs pasta when you have spaghetti squash, and the chicken cooks all day in the sauce. Top it off with fresh cheese and broil it for a few minutes. Throw the balsamic roasted tomatoes right on the same broiling pan with the chicken and you will have taken your meal to a whole different level!
Servings 4 people
Calories 425kcal
Ingredients
- 1 pound chicken breasts thin sliced or chicken breast tenderloins work the best
- 26 oz jar of your favorite pasta sauce
- 1 medium size spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 3-4 oz fresh mozzarella cheese
- 2-3 oz fresh shredded Parmesan cheese
- 1 pint grape tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- salt and pepper to taste
Instructions
- Place chicken in crock and top with pasta sauce
- Cut washed and clean spaghetti squash in half lengthwise and place cut side up on top of crock
- Drizzle squash with olive oil and Italian seasoning
- Cover and cook on high for 3-4 hours or low for 6-8 until squash is tender and chicken cooked through
- Remove squash and use fork to pull squash into spaghetti like strands
- Place chicken on foil lined pan and top each piece with mozzarella and Parmesan cheese
- Cut grape tomatoes in half and toss with vinegar, basil and salt and pepper
- Place on pan with chicken and broil both until cheese is hot and bubbly (around 5-10 minutes)
- Serve squash topped with chicken and tomatoes and extra sauce if desired
Nutrition
Calories: 425kcal | Carbohydrates: 33g | Protein: 38g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 1505mg | Potassium: 1599mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2360IU | Vitamin C: 35.6mg | Calcium: 386mg | Iron: 4mg