Pesto Chicken Pasta

Meat

Ingredients

4 large boneless chicken breasts, cut into 1-inch thick strips
1 cup walnut pesto (recipe below)
2 cups cooked, shredded spaghetti squash (or cooked, rinsed thin Passover noodles)
1⁄2 cup sun-dried tomatoes, chopped or in strips
1 red bell pepper, cut into thin strips, optional
Salt and pepper to taste

Directions

Marinate chicken in pesto for about 30 minutes. Saute the chicken strips in pan on medium flame until chicken is cooked through, about 7 to 10 minutes. Add spaghetti squash, sun-dried tomatoes and red bell pepper. Cook and stir a few more minutes. Season with salt and pepper, mix and serve.

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