Ingredients

• 1 cup(s) spinach
• 1 cup(s) arugula
• 1/2 cup(s) pistachio nuts
• 1 tablespoon(s) garlic minced
• 3 tablespoon(s) lemon juice
• 1 medium avocado
• 1/4 cup olive oil
• 4 6 oz. chicken breast cutlets
• 2 cups spaghetti squash cooked

Cooking Instructions

Bake spaghetti squash at 400 degrees until easily pierced with a fork. Let cool and cut in half. Scoop out squash, place in a bowl and keep warm.

Saute chicken breasts in 2 tablespoons of olive oil over medium high heat until browned and cooked through, about 5-7 minutes per side.

Place spinach, arugula, pistachios, garlic, lemon juice and olive oil in a food processor to make a pesto.

To serve: spoon spaghetti squash onto a plate, place chicken breast and add Pesto. Add avocado slices as garnish.

Serving Instructions

Thaw and heat chicken, covered, in oven at 375.
Warm additional pesto on stove top and serve with chicken.