Spaghetti Squash With Chicken Pesto Recipe

Ingredients

3 pounds Perdue Boneless Skinless Chicken Breasts
1/4 teaspoon black pepper
1/4 cup store-bought pesto
2 small spaghetti squash
3 tablespoons olive oil
1/2 teaspoon Italian seasonings
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup cherry tomatoes, halved
2 tablespoons toasted pine nuts (optional)

Made with Our

Boneless Skinless Chicken Breasts

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99

Step 1

Step 1

Preheat oven to 400 F. Using a large knife, split the two squash in half lengthwise. Use a spoon to remove the seeds and pulp. Place cut side down on a foil-lined baking sheet and add 1 cup of water. Brush the outside of the squash with 1 tablespoon of olive oil. Bake for 30 to 40 minutes, or until the point of a small knife can easily pierce the skin.

TIP: The best way to split open a squash is by inserting the tip of a chef’s knife into one end. Apply strong and even pressure on the knife, using it more like a splitter rather than slicing or carving.

Step 2

Chop the chicken breasts into bite-sized pieces and season with Italian seasonings, salt, garlic powder and black pepper. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the chicken chunks until golden and cooked through, about 7 to 8 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 F.

Step 3

When the squash is done, use two forks to rake the flesh of each to create “spaghetti.” Transfer into a large bowl and reserve the emptied skins. Toss the spaghetti squash with the pesto, mixing to coat the strands well. Add the cooked chicken and cherry tomatoes, and toss to combine.

Step 4

Portion the squash mixture back into the squash skin “bowls.” Sprinkle the top of each bowl with toasted pine nuts and serve.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.

MEET THE CHEFS