Pesto Chicken and Spaghetti Squash

Serves 4

1 Spaghetti Squash
1-2 TBSP Extra Virgin Olive Oil

Pesto

3 C Basil Leaves
2/3 C Extra Virgin Olive Oil
1/2 C Pine Nuts, Toasted and Cooled
2/3 C Parmesan Cheese, Grated
2/3 Garlic Cloves, Minced
Salt and Pepper

4 Chicken Breast
Salt and Pepper
1 TBSP Olive Oil
1 C Mushrooms, Cleaned and Sliced
2 C Baby Spinach Leaves

1. Preheat oven 350 degrees fahrenheit. Rinse the squash then cut in half. Remove the seeds from the squash with a spoon. Then brush with olive oil, put on baking sheet, and bake for an hour.

2. In a Blender/Food Processor/Hand Blender, mix a third at a time together all the ingredients.

3. Salt and Pepper both sides of all the chicken breast. Then add a TBSP of oil to a medium heat skillet and add chicken breast. Cook for 10 minutes or until chicken is fully cooked and add a couple TBSP of pesto before you will off the chicken for the skillet.

4. In the same skillet, add the mushrooms. Once cooked through, add spinach and cook until wilted.

5. Once squash is done, use a fork to pull the strings of squash out.

6. Then mix into skillet with other vegetables, and add some of the pesto until is evenly mixed.

7. Plate the vegetable mixture, top with sliced chicken, and enjoy.