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Pumpkin Spaghetti with Italian Lettuce and Chicken Pesto
35 minutes
Easy
8 servings
6
Delicious pumpkin-based spaghetti mixed with a delicious pesto of lettuce Eva® parsley pine nuts and almonds, with grilled Italian chicken fajitas cooked on the grill with cherry tomatoes and basil leaves. Excellent option if you prefer not to eat carbohydrates in a preparation.
Ingredients
Preparation
Heat the coconut oil in a skillet over medium heat and seal the chicken breasts, previously seasoned. 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.
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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%
Rate this Tip.
Ratings (6)
Irma Acosta
2018-04-20T10:23:49.00-06
Son correctas las calorías que ponen?
rossina martin
2018-03-07T15:13:05.00-06
Esta correcta la información nutricional?
Adan Acosta Aviles
2018-01-22T12:21:14.00-06
exelente receta
Economo-f Ocaña
2018-01-20T16:49:47.00-06
Muy rica
inquisidora Diaz
2017-11-20T09:34:52.00-06
muy rica
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