Simple Smoky Chicken with Burst Tomatoes and Pesto Dressed Spaghetti Squash

Ingredients:

For the chicken:

4 boneless chicken breasts (about 6 oz each)

2 tsp olive oil

2 tsp Trader Joe’s South African smoke seasoning blend

For the tomatoes:

3 cups cherry tomatoes ( 1 cup halved)

3 tablespoons extra virgin olive oil

2 shallots, thinly sliced

6 garlic cloves, chopped

2 tablespoons fresh thyme leaves

Zest of 1 lemon

Chili flakes

Salt and pepper to taste

2 tablespoons balsamic vinegar

2 tsp honey

For the spaghetti squash:

1 large spaghetti squash

Olive oil-to coat the inside

salt

1/2-1 cup pesto (recipe follows) or use your favorite bottled pesto.

2 tsp Trader Joe’s Italian style soffritto seasoning to garnish (optional)

For the pesto:

2 cups fresh basil leaves (packed)

Plus a few Basil leaves for serving

1/2 cup grated Parmesan

1/2 cup extra virgin olive oil

1/3 cup chopped walnuts (or pine nuts)

3 garlic cloves, chopped

1/4 tsp salt or to taste

1/8 tsp black pepper

Splash of lemon-1-2 T (optional)

Instructions:

1. Pre heat oven to 400 degrees and line 2 baking sheets each with parchment paper.

2. Carefully halve spaghetti squash length wise using a sharp knife. Scape out seeds and stringy parts.

3. Brush the interior with oil and sprinkle with a little salt. Place on one of the lined baking sheets (leaving the other sheet for the chicken). Roast for 45 minutes, or until a knife easily pierced the skin and flesh. Remove from oven and set aside.

4. As the spaghetti squash roasts, toss the chicken with olive oil and smoke seasoning blend. Place chicken on remaining lined sheet and once the spaghetti squash has been baking for about 40 minutes, place the chicken in the oven and bake for 20 minutes. Remove from oven and cover to keep warm, if necessary.

5. Once the chicken is ready for the oven, prepare the basil pesto. Place the basil and walnuts in food processor (or high speed blender)and pulse several times. Add the garlic and cheese and pulse several more times, scraping down the sides of the food processor if necessary. Slowly pour in the olive oil while the food processor is running if possible. Season the pesto with salt and pepper and a splash of lemon if desired. Set aside until spaghetti squash is done.

6. While the chicken and spaghetti squash finish roasting, make the tomatoes. To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off. Add the remaining halved tomatoes and stir with the vinegar and honey.

7. Once the spaghetti squash is cool enough to handle, use a fork to scoop out spaghetti squash into long strands and place in large bowl. Toss with enough pesto to generously coat, about 1/2 cup or more. Sprinkle with soffritto seasoning.

8. Serve chicken on a bed of spaghetti squash topped with tomatoes and fresh basil.

Notes:

to simplify….

*Basil Pesto can be made in advance and refrigerated for a few days (4-5 days)

*Spaghetti Squash can also be roasted in advance.