Boneless skinless pounded Chicken Breast

Marinara Sauce

Cheese

Spaghetti Squash 

Red Pepper Flakes

Pesto

1.Preheat oven to 400.

2.Spaghetti Squash - Very liberally cover the squash with olive oil, salt, pepper, and as much or as little of the red pepper flakes as you would like.  Roast for 50 minutes flesh side up.  When the squash is fork tender and slightly done, it is ready. With a fork, gently run the fork down the squash to separate into strands. Mix with some of the pesto and top with the marina sauce. Don’t forget you need to save some sauce for your cooked chicken.

3.Chicken Breast - In a large pan heat the olive oil until hot. Salt and pepper the chicken on both sides. Sear on the first side 1-2 minutes until golden brown.  Turn to the other side and sear again until brown about 1-2 minutes. Cover liberally with the marinara sauce making sure you scrape the little brown bits off the bottom of the pan. Top the chicken with cheese. Put in oven for 12-18 minutes until cheese just starts to brown and chicken is fully cooked through, 160-165 internal temperature.

4.Serve with a sprinkle of the parmesan cheese and parsley.