- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
A gluten free meal of spaghetti squash and chicken strips, with homemade pesto sauce.
4 large chicken breasts, cut into 1-inch thick strips
2 tablespoons Gefen Olive Oil
2 cups spaghetti squash, cooked and shredded
1/2 cup Tuscanini Sun Dried Tomatoes
1 bell pepper, cut into thin strips (optional)
salt, to taste
pepper, to taste
2 cups fresh basil leaves, stems removed
2 cups walnuts
5 cloves garlic or 5 cubes Gefen Frozen Garlic
1 cup Gefen Olive Oil
salt, to taste
pepper, to taste
Blend all pesto ingredients in a blender or food processor until smooth.
Yields 2 cups.
Marinate chicken strips in one cup pesto for about 30 minutes.
Heat oil in a sauté pan over medium heat. Add chicken and sauté until chicken is cooked through, about 7-10 minutes.
Add spaghetti squash, sun-dried tomatoes, and bell pepper.
Season with salt and pepper, mix, and serve.
How Would You
Rate this recipe?
Please log in to rate
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