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Chicken Pesto Squash Bowls
ADD YOUR COMMENT
"Looks delish. I love your recipes."
Comment nancy
"Not sure you need to BAKE the Spaghetti Squash. If you use a microwave (2 min whole to be able to split), remove seeds,5-6 min on high cut side down and then turn over and cover with wax paper cook on high another 5 minutes, you'll get same result and MUCH faster. After you've forked out the squash and added the chicken and replaced, you can put in oven for a few minutes or under broiler to brown slightly. I found this much easier."
Comment Steve in Philly
"Looks good!"
Comment Brandy
"Squash is in plenty of supply at grocery stores. Why not try this recipe, you may thoroughly enjoy it! You my never know if one doesn't try it, tasty recipe!"
Comment Terri Desjardin
"This recipe looks good!1"
Comment Kathleen Kelly
"This sounds great and healthy!! I am looking forward to this one! "
Comment Maureen Howard
"I love squash recipes, because they taste so good, and are so healthy for you!"
Comment Marie Randall
"sounds so good. I'll be looking forward to it. Thanks for sharing"
Comment sherry butcher
"that looks so good my mouth is watering!!!!!!"
Comment Jae Mcgraw
"Delicious,creamy,and wholesome."
Comment Miracle price
"love this idea for chicken and speghetti squash. usually when i purchase a speghetti squash i do not have to many ideas on how to use it except as a side dish, but now you have changed that for me. i will be doing it 1/2 recipe since i am a single person...thank you for sharing this with us."
Comment Linda Fritz
"I really don't eat squash but, this sounds like a very interesting recipe something that would make me want to try it. Seems really easy to make so I might have to give it a try at least I will know if I like it or not."
Comment Diana Beatty
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Chicken Pesto Squash Bowls

Preaheat oven to 400°F

Ingredients

1 pound PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
2 small spaghetti squash
3 tbsp olive oil
1/2 tsp Italian Seasonings
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/4 cup store-bought pesto
2 tbs toasted pine nuts, optional

400°F

Ingredients

2 packages PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
2 small spaghetti squash
1 cup cherry tomatoes, halved
1/4 cup store-bought pesto
2 tbsp toasted pine nuts, optional
Step One

Chicken Pesto Squash Bowls

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Serves 4 | Prep Time: 15 Min | Cook Time: 40 Min

WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)

Serves 4 | Prep Time: 10 Min | Cook Time: 30 Min

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 370
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 90mg 30%
Sodium 600mg 25%
Total Carbs 13g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 37g
Vitamin A 10%
Vitamin C 35%
Calcium 8%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 4
Amount Per Serving
Calories 320
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2.5g 13%
Cholesterol 80mg 27%
Sodium 1090mg 45%
Total Carbs 15g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 27g
Vitamin A 10%
Vitamin C 30%
Calcium 6%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 370
  • Protein 37g
  • Sodium 600mg
  • Sat.Fat 3g
  • Sugar 5g
  • Calories 320
  • Protein 27g
  • Sodium 1090mg
  • Sat.Fat 2.5g
  • Sugar 5g

Chicken Pesto Squash Bowls

Preaheat oven to 400°F

ingredients

Ingredients

1 pound PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
2 small spaghetti squash
3 tbsp olive oil
1/2 tsp Italian Seasonings
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/4 cup store-bought pesto
2 tbs toasted pine nuts, optional
ingredients

Step one: Bake

Preheat oven to 400°F. Using a large knife, split the two squash in half lengthwise. Use a spoon to remove the seeds and pulp. Place cut side down on a foil lined baking sheet and add 1 cup of water. Brush the outside of the squash with 1 tablespoon of olive oil. Bake for 30 to 40 minutes, or until the point of a small knife can easily pierce the skin.

TIP: The best way to split open a squash is by inserting the tip of a chef’s knife into one end. Apply strong and even pressure on the knife, using it more like a splitter rather than slicing or carving.

ingredients

Step two: Saute

Chop the chicken breasts into bite-sized pieces and season with Italian seasonings, salt, garlic powder and black pepper. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the chicken chunks until golden and cooked through, about 7 to 8 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.

How to: Slicing and Cubing
ingredients

Step three: Rake

When the squash is done, use two forks to rake the flesh of each to create “spaghetti.” Transfer into a large bowl and reserve the emptied skins. Toss the spaghetti squash with the pesto, mixing to coat the strands well. Add the cooked chicken and cherry tomatoes, and toss to combine.

ingredients

Step four: Serve

Portion the Chicken Pesto Squash back into the squash skin “bowls.” Sprinkle the top of each bowl with toasted pine nuts and serve.

Chicken Pesto Squash Bowls

400°F

ingredients

Ingredients

2 packages PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
2 small spaghetti squash
1 cup cherry tomatoes, halved
1/4 cup store-bought pesto
2 tbsp toasted pine nuts, optional
ingredients

Step one: Bake

Preheat oven to 400°F. Using a large knife, split the two squash in half lengthwise. Use a spoon to remove the seeds and pulp. Place cut side down on a foil lined baking sheet and add 1 cup of water. Brush the outside of the squash with 1 tablespoon of olive oil. Bake for 30 to 40 minutes, or until the point of a small knife can easily pierce the skin.

TIP: The best way to split open a squash is by inserting the tip of a chef’s knife into one end. Apply strong and even pressure on the knife, using it more like a splitter rather than slicing or carving.

How to: Knives and Boards
ingredients

Step two: Heat

Chop the chicken breasts into bite-sized pieces. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken chunks and heat until warmed through, about 2 to 3 minutes.

How to: Chopping
ingredients

Step three: Rake

When the squash is done, use two forks to rake the flesh of each to create “spaghetti.” Transfer into a large bowl and reserve the emptied skins. Toss the spaghetti squash with the pesto, mixing to coat the strands well. Add the heated chicken and cherry tomatoes, and toss to combine.

ingredients

Step four: Serve

Portion the Chicken Pesto Squash back into the squash skin “bowls.” Sprinkle the top of each bowl with toasted pine nuts and serve.

TA DA!

Chicken Pesto Squash Bowls

ADD A COMMENT
Rated 5/5 based on 12 customer reviews
Full of color and great taste, this recipe is one of our favorites. Chicken pesto squash bowls are festive and delicious. Serves 4 https://www.perdue.com/recipeimages/chicken_pesto_squash_bowls_tada_thumbnail_220x220.jpg https://www.perdue.com/recipeimages/chicken_pesto_squash_bowls_tada_thumbnail_220x220.jpg