Creamy Pesto & Sun Dried Tomato Spaghetti Squash with Chicken

What can I say, I’m Italian, and I just find it to be the most comforting food. For this dish I wanted to create something that felt fresh for Spring, and to me that screams pesto. The smell of fresh basil should be bottled up as a perfume! To stay dairy free I used coconut milk, and let it simmer until it was the thickness I wanted. The sun dried tomatoes and spinach also add in a layer of freshness that I love. This would be delicious with regular pasta too, but I truly just love spaghetti squash!

To make your own fresh vegan pesto, check out my Grain Free Milanese + Vegan Pesto post!

Here’s how you make it.

Ingredients:

• 1 medium spaghetti squash cooked

• 1 jar sun-dried tomatoes

• 1 can coconut milk

• 1/2 cup pesto

• 1/4 cup nutritional yeast

• 1 tablespoon oregano

• 1 tablespoon thyme

• 3 cloves garlic minced

• 1 lb chicken cutlets

• 2 large handfuls of spinach

• 2 tablespoons olive oil

• Salt and pepper

• Red pepper flakes

Instructions:

• Brush the chicken with pesto and season with salt and pepper. Heat 1 tablespoon olive oil on medium and cook the chicken for 4-5 minutes each side. Set aside

• Add remaining oil if needed and sauté the garlic and sun-dried tomatoes for 1-2 minutes. Add the coconut milk, nutritional yeast, oregano, thyme, red pepper flakes, salt, and pepper. Bring to a boil then let simmer until thick enough. About 10 minutes. You can also add more pesto if you’d like.

• Add the spinach and let will for a minute, then the spaghetti squash and stir to combine. Add the chicken back for 2 minutes to heat and enjoy!