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Spaghetti Squash & Chicken with Avocado Pesto
Ingredients
  • 1 (2½ pound) 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 ripe avocado
  • 1 cup packed basil leaves
  • ¼ cup unsalted shelled pistachios
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound skinless, boneless chicken breasts, trimmed and cut into 1-inch pieces
Steps
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