ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY
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
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!
Nutrition Facts : Calories 304 calories, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 16 grams, Sugar 6 grams
SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN
Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.
Provided by Marina Pariseau
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a shallow, non-reactive baking dish.
- Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
- Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 10.1 g, Cholesterol 27.3 mg, Fat 39.5 g, Fiber 2.4 g, Protein 13.5 g, SaturatedFat 6.2 g, Sodium 296 mg, Sugar 0.5 g
PESTO CHICKEN SPAGHETTI SQUASH BAKE
A creative and healthy alternative to baked ziti or lasagna! Enjoy all the flavors of Italian night without the guilt.
Provided by Love Sweat Mangia!
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h47m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
- Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
- Season chicken breasts with salt, black pepper, oregano, and garlic powder.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
- Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
- Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
- Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 11.2 g, Cholesterol 93.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 6.7 g, Sodium 520.3 mg, Sugar 1.7 g
SPAGHETTI WITH PESTO CHICKEN MEATBALLS
Make and share this Spaghetti With Pesto Chicken Meatballs recipe from Food.com.
Provided by Boomette
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside.
- Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper.
- On a baking sheet, pour the flour.
- With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them.
- In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed.
- Serve and sprinkle with basil.
Nutrition Facts : Calories 779.5, Fat 30.4, SaturatedFat 11.1, Cholesterol 182.6, Sodium 338.1, Carbohydrate 85.6, Fiber 3.6, Sugar 4, Protein 39.5
PESTO CHICKEN SPAGHETTI
Not necessarily unique, but another Friday night surprise from my hubby & he did create it without a recipe. Simple with lots of flavours we hope you enjoy it as much as we did!
Provided by MrsSPheonix
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and garlic for 2 minutes.
- Brown chicken meat with onion and garlic so it gets some color but is not cooked through.
- Add broccoli, carrot, pesto, cook for a few minutes, stirring so pesto is mixed through.
- The carrot will be crisp but that's how we like it. For a softer carrot add it in earlier, or even microwave it prior to starting the recipe.
- Add evaporated milk to chicken, pesto and vegies. Stir thoroughly and taste for seasoning. Add more pesto if you would like and a good grinding of black pepper.
- Simmer sauce ubtil milk is hot & everything is combined.
- Add spaghetti to pan and toss to coat.
- Serve hot with parmesan cheese if desired and good crusty bread.
Nutrition Facts : Calories 159.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 96.1, Carbohydrate 6.7, Fiber 1.5, Sugar 2.3, Protein 28.5
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