Pesto Chicken “Pasta”

 

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• Cooking and Prep: 45 m
• Serves: 4
• Contains:

A gluten free meal of spaghetti squash and chicken strips, with homemade pesto sauce.

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Ingredients (13)

For the Chicken

• 4 large chicken breasts, cut into 1-inch thick strips

• 2 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

• 2 cups spaghetti squash, cooked and shredded

• 1/2 cup sun-dried tomatoes

• 1 bell pepper, cut into thin strips (optional)

• salt, to taste

• pepper, to taste

Walnut Pesto

• 2 cups fresh basil leaves, stems removed

• 2 cups walnuts

• 5 cloves garlic or 5 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 cup Gefen Olive Oil

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  Gefen Olive Oil

• salt, to taste

• pepper, to taste

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Start Cooking

Prepare the Pesto

Yields 2 cups.

1. Blend all pesto ingredients in a blender or food processor until smooth.

Variation:

For a dairy version, add 1/2 cup parmesan cheese to the pesto and omit chicken from the recipe below.

Prepare the Chicken

1. Marinate chicken strips in one cup pesto for about 30 minutes.

2. Heat oil in a sauté pan over medium heat. Add chicken and sauté until chicken is cooked through, about 7-10 minutes.

3. Add spaghetti squash, sun-dried tomatoes, and bell pepper.

4. Season with salt and pepper, mix, and serve.