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Pesto Chicken “Pasta”


Pesto Chicken “Pasta”

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!

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