25 Minute Pesto Chicken Spaghetti Squash with Tomatoes
With only 5 ingredients, this easy one dish meal will be a family staple. Flavorful pesto, tangy goat cheese with chicken and squash. This dish can easily be made 2 ways: with Spaghetti Squash or with good ol' regular spaghetti.
Equipment
- 1 9x11 baking dish or something similar
Ingredients
- 8 Chicken Tenders cut from 2 chicken breasts
- 1/3 cup Pesto prepared
- 4 oz Goat Cheese
- 1 Spaghetti Squash
- 1 cup Cherry Tomatoes
- Garlic Salt or Salt for seasoning optional
Instructions
- Preheat oven to 350℉. Season chicken tenders with a sprinkle of garlic salt (optional). Place tenders in a sprayed 9x11 pan, followed by tomatoes and goat cheese. Bake for 20 minutes, or until chicken is at 165℉.
- While chicken is baking, cook spaghetti squash. Cut in half lengthwise, scoop out seeds, place flesh side down on a plate and microwave for 5 minutes on high. Check squash to see if it is still hard. It should have some give to it and the flesh should shred with a fork. If it is still hard, microwave for another 2-3 minutes. Shred flesh with fork.
- Remove dish from oven once chicken is at 165℉. Take chicken out and shred or dice into bite size pieces. Add pesto to dish, stirring to create a sauce with the juices in the pan.
- Add spaghetti squash into dish, stir to coat with sauce. (If you have picky eaters, and are doing pasta for them, keep the squash and pasta separate. Toss each with a little sauce. You may need to add more pesto.) Add in chicken, stir, and enjoy.
Video
Notes
For more detailed instruction on microwaving spaghetti squash, click here.
Keep leftovers in airtight container for up to 2 days.
Pasta or quinoa can be substituted for squash.
Nutrition
Calories: 365kcalCarbohydrates: 23gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 79mgSodium: 468mgPotassium: 896mgFiber: 5gSugar: 11gVitamin A: 1608IUVitamin C: 33mgCalcium: 146mgIron: 3mg
Tried this recipe?Let us know how it was!