Chicken Pesto “Spaghetti”

Spaghetti Squash is the new black.

…and it has become a staple in my freezer. Make large batch, separate servings into freezer baggies and take them out whenever to accompany with stir fry’s, fish, chicken, sauces….whatever!

Spaghetti Squash how to video:

Farmgirl’s Full Flavor Pesto ( slighty modified from:

Makes about 1½ cups pesto

1/2 cup (about 2½ ounces) raw or roasted whole almonds
4 ounces fresh basil leaves (about 4 cups packed. but it’s best if you weigh it)
3 to 6 large cloves garlic, peeled
10 ounces fresh tomatoes (about 3 smallish) any kind, quartered
1/2 teaspoon salt
3 Tablespoons extra-virgin olive oil, or more if desired
1 1/2 lbs chicken breast (precooked and cut in bite size pieces)

Process almonds and garlic in a food processor until finely chopped. Add the basil, tomatoes, and salt and process until thoroughly combined and the consistency you like.

With the food processor running, drizzle in the olive oil through the chute. Add more salt to taste if necessary and more olive oil if desired.

Mix Chicken and pesto into saucepan to marinate/warm.

SERVE over spaghetti squash!

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