Pesto Spaghetti Squash with Italian Chicken and Toasted Pine Nuts

1. 1

   Heat a non-stick skillet to medium heat and rub Italian seasoning all over chicken.

2. 2

   Cook chicken in the skillet until cooked through and the juices run clear.

3. 3

   (Note: I used a Parmesan bread dip Italian seasoning blend.

4. 4

   Plain, dried Italian seasoning will work great, too.)

5. 5

   When chicken is cooked, set aside for a few minutes so it can rest.

6. 6

   Meanwhile, if using leftover spaghetti squash, reheat and add pesto.

7. 7

   Stir to combine.

8. 8

   Slice chicken and serve on top of plated spaghetti squash.

9. 9

   Top with toasted pine nuts, basil leaves and grated Parmesan.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.