Pesto Chicken “Pasta”

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

Directions

Prepare the Pesto

Yields 2 cups.

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

Variations:

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.

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Susan Joseph

5 years ago

Re: Pesto Chicken “Pasta” This recipe looked very interesting until the next to last line which reads: Add spaghetti squash, sun-dried tomatoes, and bell pepper.

The recipe does not say how to cook the squash, tomatoes and bell pepper. The ingredients mention to add “cooked squash” and the bell pepper is marked as optional with no indication of whether it should be cooked or raw when adding to chicken.

I would appreciate your assistance in this matter

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