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Spaghetti Squash Pesto Chicken and Tomatoes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Dinner
Servings: 4 People
Ingredients
  • 1 Spaghetti Squash
  • 1 1/2 Cups Cherry Tomatoes
  • 2 Whole Chicken Breasts
  • 1 tsp Garlic Powder
  • 1 tbls Olive Oil
  • 1 tbls Pesto Sauce
  • Salt and Pepper to Taste
Instructions

  1. Preheat the oven to 400 degrees


  2. Cut the squash in half


  3. Carve out all the seeds and scrape down the sides. Grab some olive oil and rub it in all along the sides then sprinkle some salt and pepper. Place he squash under the oven for 25-30 minutes until the squash is tender enough for you to be able to poke a fork through it.

    minutes. Take a fork and carve out all of the spaghetti. 

  4. While the squash is cooking grab 2 chicken breast and slice them up into thin slices.


  5. Bring a pan to a medium simmer and add 1 table spoon of olive oil. Once heated add the chicken and sprinkle garlic powder, ground pepper and salt.


  6. Once the chicken has cooked for about 15-20 minutes add in the tomatoes and let them simmer.


  7. Once the squash is done cooking, let it cool down for about 5-10 

  8. Mix it in with the chicken and tomatoes and add in the pesto.