Italian Chicken Pesto with Spaghetti Squash
A delicious and healthy Italian-inspired dish featuring chicken pesto served with spaghetti squash.
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Main Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 cup Pesto sauce
- 1 large Spaghetti squash
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cherry tomatoes, halved
- ¼ cup Parmesan cheese, grated
Preheat oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
While the squash is roasting, heat a skillet over medium heat. Add the shredded chicken and pesto sauce, stirring until heated through.
Once the squash is done, use a fork to scrape out the strands into a mixing bowl.
Combine the spaghetti squash with the chicken pesto mixture. Add cherry tomatoes and toss to combine.
Serve topped with grated Parmesan cheese.
Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 600mg | Potassium: 800mg | Fiber: 4g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg
Chicken, Pesto, Spaghetti Squash