Chicken “Pasta” with Sundried Tomato Pesto


This recipe comes to you courtesy of Kate.


A town not far from where I live in San Diego called Temecula, is known for an abundance of wineries.  Temecula is not on the same level as Napa, but it is a fun place to visit every now and then to taste some wines.   A few years ago my mother came to visit and we went to Ponte Winery for lunch and a tasting.  They had a dish similar to this on their menu at the time, which was served as an appetizer without the chicken.  Being protein minded, I asked if they could add some grilled chicken to the dish and serve it as my main course.  It was served in a small cast iron skillet, and it was amazing.  I have tried to recreate the flavors of the winery in this dish.  It can be served as a large family size portion or in individual dishes for a dinner party along side a nice bottle of nice Pinot Noir, Nebbiolo, or Viogner!




Chicken Pasta with Sundried Tomato Pesto
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Combine sundried tomato pesto, spaghetti squash and chicken into a savory, flavorful dish that's easy to make!
  • 1 recipe Sundried Tomato Pesto (see below)
  • 1 medium Spaghetti squash
  • 2 bone-in Chicken breasts
  • Salt and Pepper, to taste
  • 1 oz Goat cheese (optional), for garnish
  1. Preheat oven to 375.
  2. Cut spaghetti squash in half and place cut side down on sheet pan.
  3. Season chicken breasts liberally with salt and pepper. Place on second sheet pan.
  4. Roast spaghetti squash for 35-45 minutes, until fork tender.
  5. Roast chicken breasts for 45-55 minutes, until completely cooked through and juices run clear.
  6. While squash and chicken is cooking, make the pesto.
  7. Do not turn off oven.
  8. Remove squash meat and fluff with a fork. Shred chicken breasts. Combine squash, chicken and pesto in large bowl.
  9. Place mixture into oven safe serving dishes, or one large 8 x 8 pan, sprinkle with goat cheese. Bake for 10-15 minutes until completely heated though and cheese melts slightly.
  10. Serve.



Sundried Tomato Pesto
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sundried tomato
  • 3 oz Sundried Tomatoes
  • 4 cups Basil, loosely packed
  • ½ cup Parsley, loosely packed
  • ½ cup Olive oil
  • 2 tsp Red Wine Vinegar
  • 3 cloves Garlic, peeled and smashed
  • ⅓ cup toasted Walnuts
  • ½ tsp Salt
  • ½ tsp Black pepper
  1. Place sundried tomatoes in small bowl and cover with warm water, allow to soften for 20-30 minutes. Drain.
  2. Combine all ingredients except basil in bowl of food processor and process until broken down into course sand. Add basil and process until desired consistency is reached.
If you use jarred sundried tomatoes, there is no need to soak them in water. Just drain the liquid before adding them to the food processor.





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