Thanks to Nikki for sharing! This sounds amazing!
Pesto Chicken “Pasta”
–1 spaghetti squash
–12 oz of cooked chicken breast
–1 big handful of fresh basil (about 1 cup)
–juice of half a lemon
–1/4 cup extra virgin olive oil
–1 clove garlic, peeled
–1/2 teaspoon salt
–pinch of red pepper flakes
–1 small container of artichoke hearts (drained)
Cook the spaghetti squash for 1 hour in oven at 375 degrees. Let cool then cut in half lengthwise and remove the seeds. Shred with a fork to make “spaghetti.” Put the spaghetti in to a bowl.
Cook the chicken breasts either in the oven or on the stove. Cut in to 1 inch chunks (smaller if you prefer). add to the spaghetti.
Put the remaining ingredients in a blender or food processor and blend in to a pesto sauce. Add to the chicken and spaghetti. Add salt and pepper to taste. Mix all together and enjoy!