Creamy Pesto Chicken with Spaghetti Squash and Asparagus

This dish features tender chicken breast coated in a rich, creamy pesto sauce, served over roasted spaghetti squash and bright asparagus. The combination of flavors and textures creates a delightful experience, making it a satisfying yet healthy meal. The use of heavy cream adds a luxurious touch while keeping the dish grounded in traditional Italian cuisine.

Ingredients:

• 2 chicken breasts
• 1 cup heavy cream
• 1 medium spaghetti squash
• 1/2 cup pesto sauce
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes or until tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side or until cooked through and no longer pink in the center.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the heavy cream and pesto sauce, stirring to combine. Bring to a gentle simmer.
5. Return the chicken to the skillet, coating it in the creamy pesto sauce. Allow to simmer for an additional 3-5 minutes.
6. In a separate pot, steam the asparagus for about 5-7 minutes or until tender but still crisp.
7. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
8. To serve, place a portion of spaghetti squash on each plate, top with the creamy pesto chicken, and arrange asparagus on the side. Garnish with grated Parmesan cheese if desired.