Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto

Name: Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Prep time: 35 min
Cook time: 35 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 tablespoons coconut oil; 2 boneless chicken breast, split in half; 1/2 teaspoons salt; 1/4 teaspoons black pepper; 1/2 cups basil, cut into thin strips; 2 tablespoons fine herbs; 1 cup cherry tomato, halved; 1 pinch salt; 1 pinch black pepper; 4 cups Water; 1/2 Italian Lettuce Eva®; 1/2 cups parsley, fresh leaves; 1/4 cups pine nut, toasted; 1/4 cups almond, toast; 1/2 cups olive oil; 2 cloves garlic; 1 pinch salt; 1 pinch black pepper; 4 pumpkins, cut into thin strips

15 mins

20 mins

Low

4.181818

11 comments

Eva

	915
Favorites

Collections

Glider

Super List

Upload a picture

To print

Now you can prepare a delicious healthy and delicious recipe without having to sacrifice delicious flavors. In this recipe for Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto will be a strong dish that you can not miss in any emergency dinner you have or in a special meal with friends.

It is made with pumpkin mixed with a delicious pesto of lettuce Eva® parsley, pine nuts and almonds. In addition, it has delicious Italian chicken fajitas cooked on the grill and sautéed with cherry tomatoes and basil leaves. This Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto is an excellent option if you prefer not to eat carbohydrates in a preparation.

Learn more about Eva

Ingredients

8 portions

Select all ingredients

Preparation

Heat the coconut oil in a skillet over medium heat and seal the previously seasoned chicken breasts. Add the basil leaves and fine herbs, add the cherry tomatoes, season to your liking.

Cover the preparation and cook for 10 minutes over low heat. Remove the breast and cut into strips. Reservation.

Heat the water in a pot until it boils. Add the Italian Lettuce Eva® together with the parsley leaves and blanch for 2 minutes. Remove and submerge in water with ice. Squeeze the leaves and reserve.

Blend the blanched leaves with the pine nuts, the almond, the olive oil and the garlic. Season and Reserve. Heat a skillet over medium heat add the pumpkin spaghetti and pesto. Cook until blended, remove from pan and serve together with chicken preparation with cherrys.