The Pioneer Woman Tasty Kitchen
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Pesto Spaghetti Squash with Italian Chicken and Toasted Pine Nuts

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Level: Intermediate

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Description

Use store bought or homemade pesto and make this light, delicious dish. Or use my recipe—my pesto is the besto!

Ingredients

  • Italian Seasoning
  • 2  Boneless, Skinless Chicken Breasts
  • ½  Roasted, Seasoned Spaghetti Squash
  • 4 Tablespoons Homemade Or Store Bought Pesto
  • 2 Tablespoons Pine Nuts, Toasted
  • 4  Basil Leaves (chiffonade)
  • Parmesan Cheese, Freshly Grated

Preparation

Heat a non-stick skillet to medium heat and rub Italian seasoning all over chicken. Cook chicken in the skillet until cooked through and the juices run clear. (Note: I used a Parmesan bread dip Italian seasoning blend. Plain, dried Italian seasoning will work great, too.) When chicken is cooked, set aside for a few minutes so it can rest.

Meanwhile, if using leftover spaghetti squash, reheat and add pesto. Stir to combine. Slice chicken and serve on top of plated spaghetti squash. Top with toasted pine nuts, basil leaves and grated Parmesan. Serve.

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