Italian Chicken Pesto with Spaghetti Squash

Ingredients and Weight:

• Boneless, skinless chicken breasts: 8 (6 ounces each)
• Spaghetti squash: 1 (3 pounds)
• Pesto sauce: 1 cup
• Olive oil: 1/4 cup
• Salt and pepper to taste
• Parmesan cheese, grated: 1/2 cup (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out seeds. Place squash on a baking sheet cut side up and sprinkle with salt and pepper.
3. Bake squash for 45-60 minutes, or until tender. Remove from oven and set aside.
4. In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper and cook for 4-5 minutes per side, or until cooked through.
5. Remove chicken from heat and spread with pesto sauce.
6. Use a fork to scrape spaghetti squash into strands.
7. Place spaghetti squash on plates, top with chicken, and sprinkle with Parmesan cheese (optional).

Nutritional Information:

• Calories: 420 per serving
• Protein: 40g
• Carbohydrates: 45g
• Fat: 15g

Dish Characteristics:

• Creamy, flavorful pesto sauce
• Tender chicken breasts
• Healthy spaghetti squash base
• American-style Italian flavors

User Comments:

• "This dish was so delicious and easy to make. I loved the combination of the pesto sauce and the spaghetti squash."
• "My family loved this recipe. It's a great way to use up leftover chicken breasts."
• "The pesto sauce was amazing. I could eat it by the spoonful."

Special Precautions and Tips:

• Handle raw chicken with care to prevent cross-contamination.
• If you don't have spaghetti squash, you can substitute zucchini noodles or regular pasta.
• For a vegetarian version, omit the chicken and add more vegetables, such as broccoli or mushrooms.