Grilled Pesto Chicken with Spaghetti Squash

Back in the days I was an English teacher, I worked for many years at a private school where we used this unique methodology - which I loved! Its core was drilling from day one. Of course, the more advanced a student got in the course, the less drilling and the more interaction there is. So yesterday night, as I tasted this pesto chicken, I just felt like coming up with a drill that would probably go somewhat like this: This chicken is delicious... tasty... this chicken is tasty... recipe-delectable... this recipe is delectable... food-amazing... this food is amazing... yummy... this food is yummy! And so on... I won't to the whole BUT-AND-OR thing here (sorry, private joke for Brasas English teachers). Anyway, this is just to say that this recipe is delicious and super easy to make. And of course, healthy too. Comment: Enjoy!

Grilled Pesto Chicken with Spaghetti Squash

Grilled Pesto Chicken

Ingredients: 

1 tray of chicken breast - skinless and boneless

1 package spinach soup

water

salt and pepper

Directions:

Add the soup powder to a bowl and add water. Add pieces of chicken and marinate overnight. Add more water if necessary - there should be enough to cover all the chicken.

For this recipe, I used my stove-top grill. With the help of a silicone brush, coat both sides of the chicken with salt and pepper. Place chicken on the grill and pour some of the pesto sauce at the bottom of the grill - don't use it all, leave some pesto sauce for the next recipe. If you have a gas stove, grill chicken for 15 to 20 minutes. If it is an electric stove - like mine - the grilling will take at least 50 minutes.

You can also use a bbq grill or bake the chicken in the oven.  

Tip: the stove-top grill is great, easy to use and by adding water, wine or any other sauce to the bottom of the grill, the meat always turns out to be tender and juicy. And the fat is gone!   

Spaghetti Squash

Ingredients:

1 spaghetti squash

1 package of spinach soup - use what was left over from the chicken

2 tbsp garlic

salt

olive oil

Directions:

Cook spaghetti squash in water with salt until tender - don't cut it or make holes. If you use a pan, it will take probably was long as the chicken. I usually use my slow cooker for this. I fill it with water and add salt. Then I eave the spaghetti squash in there on slow for 6 hours. That makes cooking really easy and fast. Actually, since the squash will be cooked, all you have to do is add the seasoning.

When squash is tender, cut it in half and remove seeds. Toss the outer layer. Add a little bit of oil to a stir-fry pan. Add garlic. When garlic is golden brown, add pesto sauce and the spaghetti squash. Cook it for a few more minutes - as I said above, just so the seasoning blends well with the squash.

Place the squash on a tray and the chicken on top of it - see pictures.

Serve with green salad and brown rice. For dessert, peaches and cream.

Again! And again! And again!