Italian Chicken Pesto with Spaghetti Squash

Recipesfull introduces to you: Chicken Recipes. (Italian Chicken Pesto with Spaghetti Squash). This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.

Brief

Prep 30 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr30 mins

Servings: 6

Yield: 6 servings

Italian Chicken Pesto with Spaghetti Squash

Ingredients

1 spaghetti squash

halved lengthwise

6 links Italian chicken sausage

casings removed

1 head broccoli

cut into bite-size pieces

1 green bell pepper

cut into bite-size pieces

1 pinch chopped fresh basil

or to taste

1 pinch chopped fresh rosemary

or to taste

1 pinch Italian seasoning (such as Mrs. Dash®)

or to taste

1 tablespoon olive oil

⅓ (7 ounce) container pesto

or to taste

10 sun-dried tomatoes

Dinner

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.

Step 3

Bake in the preheated oven until tender 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.

Step 4

Heat a large skillet or wok over medium heat. Cook and stir sausage uncovered in the hot skillet until mostly browned and crumbly about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil rosemary and Italian seasoning on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto adding more to taste followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Nutritional Information

Italian Chicken Pesto with Spaghetti Squash

Servings Per Recipe:6

Calories: 460.3

% Daily Value *

Protein: 22.4g 45%

Carbohydrates: 42g 14%

Dietary Fiber: 7.9g 32%

Sugars: 19.6g

Fat: 26g 40%

Saturated Fat: 7.7g 39%

Cholesterol: 37.2mg 12%

Vitamin A Iu: 1007.1IU 20%

Niacin Equivalents: 11.2mg 86%

Vitamin B6: 0.6mg 39%

Vitamin C: 82.6mg 138%

Folate: 85.9mcg 22%

Calcium: 203.5mg 20%

Iron: 6.4mg 36%

Magnesium: 135.3mg 48%

Potassium: 2154mg 60%

Sodium: 1825.1mg 73%

Thiamin: 0.7mg 70%

Calories From Fat: 233.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.