Chicken and Squash Noodles with Pesto Sauce


Allergens: nuts

For the Pesto:

  • 1/2 cup vegetable or chicken broth
  • 2 cups fresh basil
  • 1/4 cup nutritional yeast (or parmesan cheese if not dairy free)
  • 1/2 tsp salt
  • 2 T pine nuts
  • 1 T olive oil
  • 2 gloves of garlic


  1. Heat pine nuts in a pan on medium heat for about 3 min- shaking occasinally making sure not to burn them (they should be lightly brown)
  2. Blend all ingredients in a food processor
  3. Enjoy!

For the Chicken:

  • Season raw chicken breast with olive oil and salt and pepper to taste
  • Preheat grill to 375F
  • Cook on the grill about 15 min each side

For the Noodles (spiraled butternut squash):

  • Heat noodles in a non-stick pan with a cover on so they cook all the way through
  • For the last few min take the top off so they start to crisp up a bit
  • Enjoy!