Ingredients:
For the Pesto:
1/4 cup Kens Steakhouse Lite Northern Italian with Basil and Romano Dressing (2 Healthy Fats)
1/2 cup fresh basil, roughly chopped (1 Condiment)
2 tbsp reduced fat grated Kraft parmesan cheese (1 Condiment)
40 pine nuts (2 Condiments)
1 tsp minced garlic (1 Condiment)
For the Chicken Spaghetti Squash Dish:
10 oz grilled or baked chicken (1 2/3 Lean)
1/3 cup shredded reduced fat mozzarella cheese (1/3 Lean)
2 1/2 cups spaghetti squash strands, cooked (5 Greens)
1/2 cup Great Value Italian diced tomatoes, drained (1 Green)
Directions:
To make pesto, combine all the ingredients for the pesto in a small blender or food processor. I used my magic bullet. Blend until desired consistency. Set aside.
Lightly spray a non-stick skillet with cooking spray and heat over medium-high heat. Add spaghetti squash, chicken and pesto. Stir until combined and heated thoroughly. When heated, toss in the diced tomatoes. Divide the mixture into two portions. Sprinkle the mozzarella cheese between the two portions. Enjoy!
2 servings with
1 Leaner Lean, 3 Greens, 2.5 Condiments and 1 Healthy Fat per serving
