Pasta-Less Artichoke Lemon Pesto Chicken

Description

This dish is so delicious, you won’t even miss the carbs. Try this healthy take on artichoke lemon pesto chicken pasta.

1 large spaghetti squash, cut in half lengthwise

4 tablespoons olive or coconut oil

2 tablespoons garlic, chopped

12 artichoke hearts, cut in half (can use artichokes from a jar)

Salt and pepper, to taste

1⁄3 cup walnuts

4 tablespoons vegetable broth

1⁄2 cup fresh parsley (or Italian seasoning)

1⁄2 cup fresh basil (or Italian seasoning)

Juice of 1 lemon

1 pound boneless, skinless chicken breasts, cubed

3 cups spinach (optional)

Preheat oven to 400 degrees F. Cut the squash in half lengthwise; place cut side down on a baking sheet and bake for 30 to 35 minutes (or until the squash gives when you poke the outside of it).
While the squash is baking, start the pesto and chicken: Place a large pan over medium-high heat and add 1 tablespoon of the oil and 1 tablespoon of the garlic. Sauté 1 to 2 minutes; then add the artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
Once the artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth and the remaining garlic. Purée until smooth.
Then add the parsley, basil, lemon, and additional salt and pepper to taste. Purée once more until smooth.
Add the chicken to the same pan that you sautéed the artichokes in. Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.
Once chicken is cooked through, add in about 1/4 cup of the pesto and the spinach, and mix well to coat. Cover and let cook for 2 to 4 minutes or until spinach is wilted.
When the squash is done, use a spoon to remove the excess seeds and then a fork to thread the strings from the squash. Add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto and chicken all together.