Paleo Pistachio Pesto Pasta

Now thats a mouthful! Paleo Pistachio Pesto Pasta. Try saying that 10 times real fast. It's hard, but I don't think you'll want to stop eating long enough to try, it's that good! On my quest to find healthy meals, I stumbled upon my new favorite website, paleOMG.com. She has so many great recipes on there. I have yet to find one that I don't like, or that doesn't turn out. Now I know what you're thinking, how is this healthy with how much fat and calories are in this? Well, its the healthy fat from the coconut oil and pistachios that makes this dish oh so paleo friendly! Give this a shot for your next homemade pesto, it wont disappoint! Friendly pointer...buy the pre-shelled pistachio. It will save you SOOO much time :) 

Paleo Pistachio Pesto Chicken Pasta
4 SERVINGS 
PREP: 10 minutes           COOK: 40 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 medium spaghetti squash, halved
• 4 chicken breasts, sliced or cubed
• 1 cup pistachios, unshelled
• 1 cup basil leaves
• 2 teaspoons garlic
• 1/2 cup to 1 cup coconut oil
• juice of 1 lemon
• salt and pepper to taste
• optional toppings: red pepper flakes and chopped basil

DIRECTIONS

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1. Preheat oven to 425ºF. Cut spaghetti squash in half length wise. Scoop out seeds from squash. Place open side down on a foil lined baking sheet. Cook for 30-40 minutes, or until you can pierce it easily with a fork. 
2. While you're waiting for your squash, place your pistachios in a food processor and grind until finely chopped. 
3. Add garlic basil, lemon juice, pinch of salt and pepper and grind until smooth. 
4. Slowly add your oil until you get your desired consistency. Place aside.
5. Salt and Pepper your chicken on both sides. Cook on a large skillet under medium heat until cooked through. 
6. Once squash is done cooking and has cooled, use a fork to shred it and place in a large serving bowl. 
7. Once all the squash is shredded, add your pesto and combine. You can also add your chicken and combine as well, or serve it on top. 

NUTRITION FACTS

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    1 serving  655 calories 46g fat  16g carbs   42g protein   7g sugar   

Enjoy!
Recipe adapted from paleOMG.com

Cilantro Lime Chicken Tacos

Who doesn't love tacos? I remember loving my mom's ground beef with lettuce and salsa tacos from my childhood. I fell in love again when my husband and I visited Mexico a few years back, and enjoyed the traditional tacos available on every street corner. And now I'm head over heels in love all over again with my discovery of this chicken taco recipe. Not only is it crazy easy - no cooking required if you have pre-cooked chicken on hand - but it is also crazy good. The cilantro lime pesto packs such a flavor punch, that I'm now looking for all sorts of new ways to incorporate it into my meals (I sometimes save a couple spoonfuls when I make this recipe so that I can toss it into a salad the next day with lunch, and I'm thinking that it would make an amazing pizza topping next... stay tuned!).

Cilantro Lime Chicken Tacos

4 SERVINGS 

PREP: 20 minutes           COOK: 0 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2-3 boneless, skinless chicken breasts, cooked and cubed
• 1 cup canned (or cooked) black beans
• tortillas (corn or flour), warmed over skillet or griddle
• taco toppings (we used red pepper strips, spinach leaves, finely diced onion with cilantro, avocado)

    For the Cilantro Lime Pesto:

• 1 cup fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons sliced almonds
• 2 tablespoons chopped garlic
• 1 1/2 teaspoons lime juice
• 1/2 cup shredded asiago, parmesan, or romano cheese
• 1/2 to 1 teaspoon salt (to taste)*
• 2-3 tablespoons water

DIRECTIONS

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1. Using a blender or food processor, mix together the pesto ingredients (cilantro, olive oil, almonds, garlic, lime juice, cheese, salt). Add enough water to make it moist but not runny.
2. In a medium-sized bowl, combine chicken pieces, beans, and pesto. Toss together.
3. Assemble tacos with pesto chicken followed by the toppings of your choice. 

NUTRITION FACTS

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     2 tacos with corn tortilla and pesto chicken (no toppings)   499 calories   21.4 g fat (4.1 g saturated)   47.7 g carbs    40 g protein    1.5 g sugar   

*9/27/13 I've updated this recipe with less salt after realizing that the amount from the original recipe is definitely more than I usually put in and because the saltiness will vary depending on the type of salt you are using. Better to start with just 1/2 teaspoon, and add more if you want more flavor. 

Enjoy!
Recipe adapted from What's Cookin' Chicago?