So, I’ve made no secret of my love for pesto. In fact, I profess it quite often: take exhibit A. But I insist on basil pesto. I love arugula, kale, and spinach – you name it – as much as the next person. But it shouldn’t go in pesto. Basil goes in pesto. That’s my story, and I’m sticking to it.
And add a little bit of gorgeous pesto to this dish? It is RIDICULOUSLY good. I don’t mean to be all shouty and everything [read: yes I do], but this literally deserves it. And honestly, the pesto just adds so. much. flavor. You don’t even need a sauce or anything. I mean, if you wanted to add one, more power to you. You do know that I will support any sauce undertaking of any kind, obviously. Always.
Also, as a testament to how good this was: I called the sous chef when he was on his way home from work, and asked him how hungry he was [so, you know, make two spaghetti squashes or one. Because my husband can eat. Seriously eat. And I love him for that. Because I seriously like to cook]. He insisted he wasn’t that hungry, and added that he would only take a protein shake for lunch, didn’t need leftovers. So naturally, I make both spaghetti squashes. And he has seconds. And asks for lunch the next day. So there you have it. Delicious, clearly [#souschefapproved].
Oh, by the way, whip this baby up and you’ve just consumed your vegetable quota for the week. In the most delectable of ways, might I add. So go ahead. Have pizza every single other night. Or wine [invite me over for some? K, thanks.]. You earned it. You’re welcome.
P.S. don’t worry about the loads of Parmesan cheese in here. It’s like, protein, or something.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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- 2 spaghetti squashes
- 4 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 chicken breasts fat trimmed, season with salt and pepper
- 1/2 large sweet onion chopped
- 3 cloves garlic minced
- 1/4 cup chicken stock
- 1 lb. kale torn, center ribs and stems removed
- 1 teaspoon crushed red pepper flakes
- 1/4 cup fresh basil pesto (recipe: http://ahintofwine.com/recipe/fresh-basil-garlic-pesto/)
- 1 cup freshly grated Parmesan cheese
Ingredients
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- 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.
- Roast for 35-40 minutes at 425 degrees. Once finished, set aside and let cool.
- 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.
- 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.
- 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.
- 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.
- 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!
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!
I can’t wait to try some of your recipes! I just got my first crock pot (and I’m a senior) and am exploring the world of slow cooked food. Thanks! Crazyask.com
I hope you do! Slow cookers are so helpful – let me know if you try this in one, I’d love to know how it turns out!
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