Enjoy a taste of Tuscany with creamy garlic chicken and herbed spaghetti squash with parmesan.

By JULIE BRINKLEY

These delicious recipes for creamy garlic chicken and herbed spaghetti squash with garlic and parmesan will have you dreaming of a trip to Tuscany.

You can bring the taste of Italy to your home with these amazing dishes that include a healthy spin of ingredients that won’t sacrifice taste.

Enjoy!

CREAMY TUSCAN GARLIC CHICKEN - WHAT’S IN IT

22.75 oz. raw boneless skinless chicken breasts, thinly sliced

1 tbsp. olive oil

6-oz. nonfat plain Greek yogurt

½ cup chicken broth

1/2 teaspoon garlic powder

1/2 tsp. Italian seasoning

3 tbsp. parmesan cheese

1 cup spinach, chopped

3 pieces sun dried tomatoes

HOW TO MAKE IT

In large skillet add olive oil and cook chicken on medium-high heat for 3-5 minutes on each side or until brown and no longer pink in center.

Remove chicken and set aside on a plate.

Add yogurt, chicken broth, garlic powder, Italian seasoning and parmesan cheese and whisk over medium-high heat until it starts to thicken.

Add spinach and sundried tomatoes and let simmer until the spinach starts to wilt.

Add the chicken back to the pan and serve over zucchini noodles if desired.

Serves 3.

HERBED SPAGHETTI SQUASH WITH GARLIC AND PARMESAN – WHAT’S IN IT

1 large spaghetti squash

¼ cup butter

3 cloves garlic, minced

2 tbsp. fresh flat-leaf parsley, chopped

½ tsp. sea salt

½ tsp. freshly ground pepper

½ cup parmesan cheese

Optional: basil sprigs for serving

HOW TO MAKE IT

Preheat oven to 400 degrees.

Carefully cut the squash in half around the middle. You can microwave the entire squash for 3 to 5 minutes to make cutting it easier.

Scoop out the seeds, then place the halves cut side down in a shallow baking dish. Add a bit of water, just enough to cover the bottom of the pan.

Bake the squash for 35-45 minutes. (Squash is done when you can easily pierce the side with a knife.)

Allow squash to cool, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.

Heat butter in a large skillet, over medium heat. Once the butter has melted, add minced garlic and cook until it begins to turn golden.

Remove the skillet from the heat and add the shredded spaghetti squash, basil, parsley, parmesan cheese, salt and pepper.

Toss with tongs to combine.

Serves 8.