Artichoke Lemon Pesto Chicken Pasta



  • 1 lb Chicken Breast, boneless, skinless, cubed (or chicken thights if you prefer)
  • 1 Spaghetti Squash, large, cut in half lengthwise
  • 1 jar Lemon Artichoke Pesto
  • 1 Tablespoon Meyer Lemon Infused Olive Oil
  • 1 clove Garlic, minced
  • 3-5 cup Spinach
  • Fresh Basil, for garnish


Preheat oven to 400 degrees. Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it. Use a spoon to remove the excess seeds then a fork to thread the strings from the squash to make “spaghetti”.  Cook chicken over medium-high heat with 1 tablespoon Meyer Lemon Olive Oil and garlic until browned on all sides. Sprinkle with a bit of salt and pepper. Once chicken is cooked through, add in about ¼ of a cup of pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted. Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, remaining pesto, and chicken all together. Serve with some fresh basil on top.




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