Pistachio Pesto Chicken Pasta (Paleo)

By á-49054

From OMG That's Paleo? Cookbook

Ingredients

• 1 medium spaghetti squash halved (seeds and excess threads removed)
• 1/2 pound of chicken, sliced or cubed
• 1 cup pistachios, unsalted and shelled
• 1/2 cup basil leaves, stems removed
• 2 garlic cloves
• 1/2 cup olive oil
• juice of 1 lemon
• salt and pepper to taste
• handful of sundried tomatoes, sliced, to garnish

Details

Servings 3
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 425 degrees F
2. Place spaghetti squash cut-side-down on a baking sheet filled with 1/2 inch of water (optional) and cook for 20-25 minutes or until spaghetti squash is soft to the touch
3. While spaghetti squash cooks, put the pistachios in a food processor and pulse until crumbled
4. Add garlic cloves and basil, then turn food processor on
5. While the food processor is still running, add the olive oil slowly until it is incorporated, then add the lemon juice
6. Heat up a large skillet over medium heat and add a couple tablespoons of olive oil. Add the chicken to the skillet along with some salt and pepper and cook chicken on both sides until almost cooked through, then add the pesto that was just made from the food processor to the pan
7. Coat chicken in pesto
8. When the spaghetti squash is done cooking and has cooled a bit, use a fork to pull the threads out of the spaghetti squash and place directly into the pesto and chicken pan
9. Combine all together
10. Add to bowl, top with some leftover chopped pistachios and sundried tomatoes