Artichoke Lemon Pesto Chicken Pasta
Artichoke
Lemon Pesto Chicken Pasta
Lemon Pesto Chicken Pasta
Prep
time: 35 mins Cook time: 20 mins Total time: 55 mins
time: 35 mins Cook time: 20 mins Total time: 55 mins
Serves:
4-5
4-5
Ingredients
•1lb
boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)
boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)
•1
large spaghetti squash, cut in half lengthwise (get a BIG one)
large spaghetti squash, cut in half lengthwise (get a BIG one)
•12-15
artichoke hearts, cut in half (I used jarred artichokes that were in olive oil
for more flavor)
artichoke hearts, cut in half (I used jarred artichokes that were in olive oil
for more flavor)
•⅓
cup walnuts
cup walnuts
•4-5
tablespoons olive oil
tablespoons olive oil
•4-5
tablespoons vegetable broth
tablespoons vegetable broth
•2
garlic cloves, minced
garlic cloves, minced
•½ cup
fresh parsley
fresh parsley
•½ cup
fresh basil
fresh basil
•juice
of 1 lemon
of 1 lemon
•salt
and pepper, to taste
and pepper, to taste
•3-5
cups of spinach (optional)
cups of spinach (optional)
Instructions
1.Preheat
oven to 405 degrees (not 450, stop questioning me)
oven to 405 degrees (not 450, stop questioning me)
2.Cut
the squash in half lengthwise, place cut side down on a baking sheet and bake
for 30-35 minutes or until squash gives when you poke the outside of it.
the squash in half lengthwise, place cut side down on a baking sheet and bake
for 30-35 minutes or until squash gives when you poke the outside of it.
3.Use
a spoon to remove the excess seeds then a fork to thread the strings from the
squash. To make spaghetti, duh.
a spoon to remove the excess seeds then a fork to thread the strings from the
squash. To make spaghetti, duh.
4.But
while the squash is baking, make the pesto and chicken.
while the squash is baking, make the pesto and chicken.
5.Place
a large pan over medium-high heat, add a splash of fat and 1 minced garlic
clove. As soon as the garlic becomes fragrant, add the halved artichokes.
Sprinkle with salt and pepper and let cook until slightly browned and tender on
all sides.
a large pan over medium-high heat, add a splash of fat and 1 minced garlic
clove. As soon as the garlic becomes fragrant, add the halved artichokes.
Sprinkle with salt and pepper and let cook until slightly browned and tender on
all sides.
6.Once
artichokes are browned, add them to a food processor along with the walnuts,
olive oil, vegetable broth, and second garlic clove. Puree until smooth.
artichokes are browned, add them to a food processor along with the walnuts,
olive oil, vegetable broth, and second garlic clove. Puree until smooth.
7.Then
add the parsley, basil, lemon, and salt and pepper. Puree once more until
smooth. Taste and add more lemon and salt and pepper to your preference.
add the parsley, basil, lemon, and salt and pepper. Puree once more until
smooth. Taste and add more lemon and salt and pepper to your preference.
8.Once
pesto is done pureeing, add the chicken to the same pan that you sautéed the
artichokes in.
pesto is done pureeing, add the chicken to the same pan that you sautéed the
artichokes in.
9.Cook
chicken over medium-high heat until browned on all sides. Sprinkle with a bit
of salt and pepper.
chicken over medium-high heat until browned on all sides. Sprinkle with a bit
of salt and pepper.
10.Once
chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken
along with the spinach, in the pan and mix well to coat. Cover and let cook for
2-4 minutes or until spinach is wilted.
chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken
along with the spinach, in the pan and mix well to coat. Cover and let cook for
2-4 minutes or until spinach is wilted.
11.Then
add the threads of spaghetti squash to the pan (or a large mixing bowl if you
need more room). Mix spaghetti squash, pesto, and chicken all together.
add the threads of spaghetti squash to the pan (or a large mixing bowl if you
need more room). Mix spaghetti squash, pesto, and chicken all together.
12.Serve
with some fresh basil on top.
with some fresh basil on top.
This recipe is from PALEOOMG which is an awesome site that I started looking at after a friend introduced me.. The recipes are awesome and I recommend using them!!