Pistachio Pesto 🌿 Chicken w/ Spaghetti Squash

Regular pesto is amazing but for chicken recipes, I really love replacing the pine nuts with pistachios. It gives the pesto a really nice nutty flavor and keeps it a bit thicker. Plus, this recipe is really easy. I hope you give this a shot!

Ingredients: serves 2

1 spaghetti squash

1 lb chicken

2 cups fresh basil, washed and dried

1/2 cup pistachios (unsalted)

5 cloves garlic

Salt and pepper to taste

Olive oil

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Directions:

Start by preheating your oven to 350 degrees.

Cut your spaghetti squash in half, scoop out the seeds. Then, place them on a cookie sheet lined with parchment paper. Drizzle a little olive oil and salt and pepper over the flesh. Turn the squash flesh side down and bake for 1 hour.

For the pesto: place your basil, pistachios and garlic in a food processor. Pulse until pasty, pushing down the sides 1-2 times. Then, add your salt and pepper and then slowly drizzle ~1/4 cup olive oil while blending together, until smooth but still thick. Taste and adjust seasoning according to your taste.

Pat your chicken dry. Place on a baking tray. Spread a spoonful of pesto over the top. Bake 18 minutes for thick cutlets and 14 minutes for thin cutlets. Remove from the oven.

Use a fork to shred your squash. Spoon a little onto a plate, serve a piece of chicken over the top. Serve with extra pesto if desired. Enjoy!

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Tips:

✨You can make double or triple the amount of pesto and freeze the extras.

✨Be careful not to touch the chicken with your spoon and then put it back in the pesto- spoon some pesto over each one first and then spread. Otherwise, you’ll contaminate your pesto.

✨Make extra squash and save for the week!