Tag Archives: food

A Fresh Twist: Pesto

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.

One of my favorite Christmas presents finally getting thrown into action
One of my favorite Christmas presents finally getting thrown into action

This recipe takes a fresh twist on an Italian staple and stays true to Paleo guidelines. Also…it was freakin’ delicious!!

The final product, almost as pretty as it is delicious
The final product, almost as pretty as it is delicious

Artichoke Pesto and Chicken

Ingredients:

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

My own brand of Spaghetti Squash?
My own brand of Spaghetti Squash?

Directions

  1. preheat oven to 375 degrees
  2. 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.
  3. Use a fork to scrape the isnide and loosen the “spaghetti” from the skin.
  4. 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.
  5. 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.
  6. Add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth.
  7. In the pan used to brown the artichoke hearts, cook cubed chicken breasts, adding salt and pepper to taste.
  8. Once chicken is cooked, add a few spoonfuls of the pesto and the baby spinach. Cover and let spinach steam.
  9. Combine “spaghetti”, the rest of your pesto sauce, chicken, and spinach.
  10. Enjoy!
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