Italian

Chicken Pesto Spaghetti Squash is for Dinner.

Chicken Pesto Spaghetti Squash takes 5 minutes to prepare.

Chicken Pesto Spaghetti Squash takes 60 minutes to cook.

Chicken Pesto Spaghetti Squash makes 6 servings.

The ingredients for Chicken Pesto Spaghetti Squash are:

1 medium spaghetti squash, cooked and shredded into strands
3 boneless-skinless chicken breasts, cubed
1 Tablespoon olive oil
3/4 cup pesto sauce (see below)
4 ounces smoked or plain mozzarella, shredded
1/4 cup grated Parmesan cheese

for pesto:
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt

Here is how you make Chicken Pesto Spaghetti Squash:

Place skillet over medium-high heat. When hot, add olive oil and cooked spaghetti squash. Stir in pesto with a fork. When spaghetti squash is heated through, add mozzarella and Parmesan cheeses and stir. When cheese begins to melt, remove from heat and serve hot.Place chicken breasts in a glass baking dish, spray lightly with olive oil. Bake at 350 for 25 minutes. Remove and allow to cool. Cut into cubes.Yield: 6 to 8 servingsPesto Sauce:You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.Refrigerate leftovers and use within 1 week.Yield: 3/4 cupServing Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BLUEEYESTATTOOS.

The nutritional information for Chicken Pesto Spaghetti Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 387.6

• Total Fat: 21.1 g
• Cholesterol: 93.8 mg
• Sodium: 412.8 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.3 g
• Protein: 38.1 g

Chicken Pesto Spaghetti Squash is Italian cuisine.