This was one of those everything but the kitchen sink recipes that actually turned out pretty amazing. I had some leftover Rosso Pesto from Aldi (sun dried tomato pesto) that I wanted to use up and it worked out great combining it with a number of other yummy ingredients! There are so many ways you could add variety to this and it would still taste great. I was going to add bite sized chunks of fresh mozzarella too! But I’m trying to stay a little tighter on a budget with the “wants” and “needs” of my grocery list. I already had Parmesan cheese at home, so decided to go with that instead of buying a chunk of mozzarella.
Ingredients (serves 4):
1 package chicken breasts
1/2 tsp chili powder
2 medium squash, yellow or green, spiralized (if you buy this spiralized in a package probably want 2 packages)
2 Tbsp sun dried tomato pesto (love Aldi’s brand and price for this)
1/2 pint cherry or grape tomatoes, halved
2 tsp extra virgin olive oil
2 handfuls fresh baby spinach
grated parmesan for topping
Salt & pepper to taste
Cut up chicken in bite size pieces, season with 1/2 tsp chili powder and salt & pepper to taste and saute in 2 tsp EVOO in large skillet over medium high heat, stirring occasionally until fully cooked. Remove from skillet. Add 1-2 Tbsp of water to pan, return to heat and add spiralized squash. Cook on medium heat for 2-3 minutes. Add pesto, gently combining with spiralized squash until fully mixed (this takes a minute to get it all mixed in!) Once mixed, add in grape tomato halves and fresh spinach, cook 2-3 more minutes to wilt spinach and cook tomatoes. Return chicken to skillet to heat up. Once everything is hot, remove from heat and top with parmesan to taste!
Portion fix – I would count this as 1.5 green, 1 red, 2 tsp. Depending on the amount of parmesan you use, may need to count as 1/2 blue also.