This was very quick and easy to make, taking less than 15 minutes, and provided leftovers for the both of us to take for lunch tomorrow.
- 3 cloves garlic
- 1/3 cup pine nuts
- 1/3 cup grated Parmesan
- 1 cup jarred fire roasted red bell pepper
- 1 cup basil leaves
- Salt and pepper to taste
- 1/3 cup extra virgin olive oil
- 1 spaghetti squash
- 1 cup of diced rotisserie chicken
Add the garlic and the pine nuts to a food processor and pulse until finely chopped.
Add the Parmesan cheese, bell pepper and the basil. Pulse until completely blended.
Slowly add the olive oil, a little at a time, while blending un5il smooth and creamy.
After microwaving my spaghetti squash for 8 minutes, I let cool as I made the pesto. Cut it open, gut the seeds, then scrape the strands into a bowl for your "pasta". Add the pesto and the chicken, gently toss until well coated.
Spoon into serving bowls, top with some shredded Parmesan cheese, pair with a salad and you have a delicious and nutritious dish!