1. Preheat oven to 400°. Place squash, cut side down, on rimmed baking pan; add water to pan to come ¼-inch up sides of squash. Bake 45 minutes or until tender; let stand 10 minutes.
2. In blender, purée tomatoes, pesto and ¼ cup water.
3. In large skillet, heat oil over medium-high heat; sprinkle chicken with ½ teaspoon pepper. Add chicken to skillet; cook and stir 4 minutes or until lightly browned. Add tomato mixture; reduce heat to medium. Cook and stir 5 minutes or until chicken loses pink color throughout and internal temperature reaches 165°. Makes about 2½ cups.
4. With fork, shred squash into spaghetti-like strands; sprinkle with ¼ teaspoon black pepper. Makes about 4 cups.
5. Serve squash topped with chicken mixture sprinkled with basil, if desired.
Chef Tip: For additional flavor, serve sprinkled with crumbled feta cheese.
- 23 g Fat
- 2 g Saturated Fat
- 66 mg Cholesterol
- 574 mg Sodium
- 20 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 25 g Protein
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Nutritional Information
- 23 g Fat
- 2 g Saturated Fat
- 66 mg Cholesterol
- 574 mg Sodium
- 20 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 25 g Protein
Directions
1. Preheat oven to 400°. Place squash, cut side down, on rimmed baking pan; add water to pan to come ¼-inch up sides of squash. Bake 45 minutes or until tender; let stand 10 minutes.
2. In blender, purée tomatoes, pesto and ¼ cup water.
3. In large skillet, heat oil over medium-high heat; sprinkle chicken with ½ teaspoon pepper. Add chicken to skillet; cook and stir 4 minutes or until lightly browned. Add tomato mixture; reduce heat to medium. Cook and stir 5 minutes or until chicken loses pink color throughout and internal temperature reaches 165°. Makes about 2½ cups.
4. With fork, shred squash into spaghetti-like strands; sprinkle with ¼ teaspoon black pepper. Makes about 4 cups.
5. Serve squash topped with chicken mixture sprinkled with basil, if desired.
Chef Tip: For additional flavor, serve sprinkled with crumbled feta cheese.