Growing up in a 100% Italian household has always been delicious. Has it always been healthy? That’s a more difficult question to answer. Ever since I began this food and fitness journey, I have sought to stay true to my Italian roots.
This recipe takes a fresh twist on an Italian staple and stays true to Paleo guidelines. Also…it was freakin’ delicious!!
Artichoke Pesto and Chicken
1 lb boneless, skinless chicken breast, cubed
1 large spaghetti squash
1 jar artichoke hearts (I used a small jar)
1/3 C walnuts
5 T EVOO
5 T vegetable broth
2 garlic cloves, minced
1 handful fresh Italian parsley (NOT cilantro!)
1 handful fresh basil
1 lemon, juiced
5 cups baby spinach
- preheat oven to 375 degrees
- cut squash in half, length wise, and remove seeds and loose strings with a spoon. Place face down on a foil-lined baking sheet, and roast for 45-50 minutes.
- Use a fork to scrape the isnide and loosen the “spaghetti” from the skin.
- While in the oven, in a large pan over medium-high heat, add a little bit of the oil preserving the artichoke hearts in the jar and 1 minced garlic clove. When the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and saute for about 5-8 minutes, until sides are slightly browned.
- Add browned artichokes to a food processor along walnuts, olive oil, vegetable broth, and second garlic clove (I threw it in whole). Puree until smooth.
- Add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth.
- In the pan used to brown the artichoke hearts, cook cubed chicken breasts, adding salt and pepper to taste.
- Once chicken is cooked, add a few spoonfuls of the pesto and the baby spinach. Cover and let spinach steam.
- Combine “spaghetti”, the rest of your pesto sauce, chicken, and spinach.