Pesto Chicken with Spaghetti Squash and Kale
This pesto chicken with spaghetti squash and kale is bursting with basil flavor, and is packed with Parmesan cheese. Because, well, cheese.
Servings Prep Time
4people 15minutes
Cook Time
1hour
Servings Prep Time
4people 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. Slice the spaghetti squashes in half, remove the seeds. Drizzle with 1 tablespoon of olive oil, and season with the salt and pepper.
  2. Roast for 35-40 minutes at 425 degrees. Once finished, set aside and let cool.
  3. While the spaghetti squash is roasting, season your chicken breasts with salt and pepper. Heat a large saute pan over medium heat. To the pan, add two tablespoons of olive oil.
  4. Once hot, sear the chicken breasts on each side for 4-6 minutes (depending on the thickness), until golden brown and cooked through. Remove from pan and set aside. Once cool, shred the chicken using a fork.
  5. Add the final remaining tablespoon of olive oil to the same pan. Add the onion, and saute for 4-5 minutes, until the onion is cooked through and begins to brown. Add the garlic, and cook for an additional minute.
  6. Deglaze the pan with the chicken broth, scraping up the brown bits with a spatula. Add the kale, and saute until cooked and bright green, about 6-8 minutes.
  7. Using a fork, scrape the flesh of the spaghetti squash into the pan. Add the shredded chicken, crushed red pepper flakes, basil pesto, a Parmesan cheese. Mix well, and saute for several minutes, until heated through. Serve and enjoy!
Recipe Notes

Our wine choice: the 2013 Domaine Trapet Alsace Pinot Auxxerois Ox. This delightful French white is well-structued and creamy – an excellent choice to pair with the delicious dish. Cheers!

Print Recipe
 Pesto Chicken with Spaghetti Squash and Kale
This pesto chicken with spaghetti squash and kale is bursting with basil flavor, and is packed with Parmesan cheese. Because, well, cheese.
Pesto Chicken with Spaghetti Squash and Kale
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Pesto Chicken with Spaghetti Squash and Kale
Instructions
  1. Preheat your oven to 425 degrees. Slice the spaghetti squashes in half, remove the seeds. Drizzle with 1 tablespoon of olive oil, and season with the salt and pepper.
  2. Roast for 35-40 minutes at 425 degrees. Once finished, set aside and let cool.
  3. While the spaghetti squash is roasting, season your chicken breasts with salt and pepper. Heat a large saute pan over medium heat. To the pan, add two tablespoons of olive oil.
  4. Once hot, sear the chicken breasts on each side for 4-6 minutes (depending on the thickness), until golden brown and cooked through. Remove from pan and set aside. Once cool, shred the chicken using a fork.
  5. Add the final remaining tablespoon of olive oil to the same pan. Add the onion, and saute for 4-5 minutes, until the onion is cooked through and begins to brown. Add the garlic, and cook for an additional minute.
  6. Deglaze the pan with the chicken broth, scraping up the brown bits with a spatula. Add the kale, and saute until cooked and bright green, about 6-8 minutes.
  7. Using a fork, scrape the flesh of the spaghetti squash into the pan. Add the shredded chicken, crushed red pepper flakes, basil pesto, a Parmesan cheese. Mix well, and saute for several minutes, until heated through. Serve and enjoy!
Recipe Notes

Our wine choice: the 2013 Domaine Trapet Alsace Pinot Auxxerois Ox. This delightful French white is well-structued and creamy - an excellent choice to pair with the delicious dish. Cheers!

Share this Recipe