Creamy Basil Pesto Chicken Thighs Served over Spaghetti Squash With Roasted Asparagus & Fries with Basil Dipping Sauce!
There is something just so wonderful about the smell of fresh basil! I love making a batch of Basil Pesto and having it on hand to add to meals including chicken, fish, veggies and pasta! I had some Chicken Thighs in the fridge so I decided on a Creamy Basil Pesto Sauce With Veggies Over Spaghetti Squash!
For those who may be following the WW (Weight Watchers) Program, on Blue below is the points based on the Chicken Recipe:
12 oz Cooked Chicken Thighs = 12 pts
1/2 Cup 1% Milk = 2 pts
1/2 tbsp Cant Believe It's Not Butter - 1 pt
On all other plans, please count the points according to ingredients. Ingredients:
5 Chicken Thighs (Boneless/Skinless) 12oz cooked
1 Small Onion - Sliced
8-10 Cherry Tomatoes - Sliced
3 Mini Bell Peppers - Sliced
1/2 Large Zucchini - Sliced
1/2 tbsp Butter (I Can't Believe It's Not Butter)
1/2 tbsp Flour
4 oz 1% Milk
4-8 oz Chicken/Veggie Stock
1 tbsp Pecorino Romano Cheese
2 tbsp Homemade Basil Pesto
Fat Free Mozzarella Cheese
- For Veggies:
1 Spaghetti Squash
Asparagus
2 Small Potatoes - Cut Up into Fries
Everything But The Bagel Seasoning
1/2 tbsp Light Sour Cream
1/2 tbsp water
Basil Pesto
1. Pre-heat your oven to 350. Position your squash upright and cut the squash in half lengthwise. If you feel the squash is too hard to cut, make some slits lengthwise and put it in the microwave for 3 minutes in a bowl with a little water and cover with a wet paper towel. Wait for it to be completely cool before cutting. Once your squash is cut, scoop the seeds out with a spoon. Lay your squash on a cookie sheet and place in the oven until tender - usually 30 minutes. You will know your squash is ready when you can scrape the inside out with a fork, Wait for it to completely cook before handling it. Scrape the inside with a fork and discard the outer shell.
2. Season your Chicken Thighs - I used Light Adobo as my seasoning of choice. Heat up an oven safe skillet. Spray with oil spray. When your pan gets hot, add your chicken thighs in. Allow the chicken to create a golden crust before turning. Note - the chicken will go into the oven to finish cooking. Both sides should be golden brown. Then remove from pan and set aside.
3. In that same skillet we will create a roux to thicken sauce. Add 1/2 tablespoon of Butter (I Can't Believe Its Not Butter is what I use) and 1/2 tablespoon of flour and mix in pan. Don't worry about all the brown bits stuck to the bottom of the pan -- that will add tremendous flavor when we add liquid. Once the roux is created, add your veggies to the pan (Onion, Peppers & Zucchini) and saute. Add 2 Tbsp of Basil Pesto and saute. After a few minutes, add 4 oz of milk (I used 1% milk) and with your spatula use the liquid to scrape the bottom bits up then add 4-8 ounces of chicken/veggie stock and add 1 tbsp Pecorino Romano cheese.. Let it simmer and then nestle the chicken thighs in the sauce and keep it on low for a little while. When the chicken is ready to go in the oven, add shredded mozzarella to the top of each thigh. I moved the sauce away from the chicken as I only wanted the cheese on the chicken. Let it melt.
4. Potatoes are cut up, spray with oil spray & when they are done, sprinkle with Everything But The Bagel seasoning.
5. Basil Dipping Sauce - 1/2 tbsp Light Sour Cream, 1/2 tbsp water - mix together and add basil pesto to your chosen flavor.
6. Asparagus - Roasted in the oven, when
almost done, add salt and finish cooking.
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