Pesto Chicken Pasta With Pistachios

Pesto Chicken Pasta With Pistachios

Ingredients:
1 medium spaghetti squash, halved, seeds and excess threads removed
1 pound boneless, free-range, organic chicken, sliced or cubed
1 cup pistachios, unsalted and shelled
1 cup basil leaves
2 garlic cloves
1/2 cup olive oil
Juice of 1 lemon
Handful of sundried tomatoes, sliced, to garnish
Freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees.
Place spaghetti squash on a baking sheet, cut side down and bake in oven for
25 minutes or until soft.
Pulse pistachios in a food processor 3 or 4 times.
Add garlic and basil and pulse again until you have a chunky mixture.
Turn food processor on and drizzle in olive oil until you get the consistency you
want.
Add the lemon juice. Add freshly ground black pepper to taste.
Add a couple tablespoons of olive oil to a sauté pan and heat over medium-
high.
Add the chicken and season with pepper.
When the chicken is almost cooked through, add the pesto to the pan.
Coat the chicken in the pesto and turn heat down to low.
Use a fork to pull the threads out of the cooked spaghetti squash.
Add the squash to the pan and mix thoroughly.
Heat through and transfer to a serving bowl.
Top with sundried tomatoes and enjoy.
Tandoori Style Chicken
Serves 2
This Indian dish has a very appetizing aroma to it and tastes even better. Lots of
flavor from spices, paprika and curry infuse the tomatoes and chicken. This is a
highly flavorful dish that will satisfy your craving for a meal that’s not bland or
boring.