Pesto Chicken With Sun Dried Tomatoes And Squash Recipes

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH

Italian Chicken Pesto with Spaghetti Squash image

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.

Provided by tclark23

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 6

Number Of Ingredients 10

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
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.
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.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Baked Chicken with Sun-Dried Tomato Pesto image

Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.

Provided by JamesDeansGirl

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomato packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaf
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper

Steps:

Preheat oven to 500*F.
Line a 13x9" baking pan with foil; arrange chicken in the pan.
Combine the sun-dried tomatoes, 2 Tbsp.
of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
Spread about half (around 1/4 cup) of the pesto over the chicken.
Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
Heat the broiler.
Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

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