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Recipe of Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Eva
Eva

Eva

Recipe of Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Eva
Eva

Eva

Recipe of Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
Eva
Eva

Eva

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Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto

15 min
20 min
Easy
4.38
|
766
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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.
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Ingredients

8 servings
  • 2 spoonfuls of coconut oil
  • 2 pieces of boneless chicken breast split in half
  • 1/2 teaspoonful of Salt
  • 1/4 of teaspoonful of black pepper
  • 1/2 Cup of basil cut into thin strips
  • 2 spoonfuls of fine herbs
  • 1 Cup of cherry tomato halved
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 4 cups of Water
  • 1/2 piece of Italian Lettuce Eva®
  • 1/2 Cup of parsley fresh leaves
  • 1/4 of Cup of pinion toasted
  • 1/4 of Cup of almond toast
  • 1/2 Cup of olive oil
  • 2 cloves of garlic
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 4 pieces of pumpkin cut into thin strips

    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.

    PRESENTATION

    Decorate the dish with cherry jitomatitos and fresh basil leaves.

    TIPS

    Blanching is the best cooking method to cook leafy vegetables and retain a beautiful color.

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    52666
    kcal
    2633%
    Carbohydrates
    1025
    g
    342%
    Proteins
    1072
    g
    2145%
    Lipids
    5348
    g
    8227%
    Fiber
    289
    g
    578%
    Sugar
    281
    g
    313%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (8)
    Rodolfo Vera
    26/12/2018 16:05:00
    Se ve bien
    Sofía López Collada
    29/05/2018 11:11:15
    No puede estar correcta la informacion nutricional
    Irma Acosta
    20/04/2018 10:23:49
    Son correctas las calorías que ponen?
    rossina martin
    07/03/2018 15:13:05
    Esta correcta la información nutricional?
    Adan Acosta Aviles
    22/01/2018 12:21:14
    exelente receta
    see more

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