Best Italian Chicken Pesto With Spaghetti Squash Recipes

CHICKEN & SPAGHETTI SQUASH

Chicken & Spaghetti Squash image

While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 medium spaghetti squash (4 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons prepared pesto
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup dry bread crumbs
1/4 cup shredded Parmesan cheese
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chicken broth
1/3 cup shredded cheddar cheese

Steps:

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY

Pesto Chicken Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, black pepper, boneless, skinless chicken thighs, green beans, basil pesto, cherry tomatoes

Provided by Joey Firoben

Categories Dinner

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 spaghetti squash
1 tablespoon oil, plus more for drizzling
salt, to taste
½ teaspoon black pepper
4 boneless, skinless chicken thighs
½ lb green beans, trimmed
1 cup basil pesto
2 cups cherry tomatoes, halved

Steps:

Preheat oven to 400°F (200°C).
Using a fork, pierce holes along one side of the spaghetti squash.
Microwave the squash for 5 minutes to make it easier to cut open.
Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
Bake for 40 minutes until the squash is easily pierced with a knife.
Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
Toss the green beans into the pan and sauté until they've started to soften.
Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
Remove from heat and serve.
Enjoy!