artichoke leek frittata
The recipe artichoke leek frittata can be made in approximately 1 hour. One serving contains 339
Artichoke Lemon Pesto Chicken Pasta
Details
- Servings: 10
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)
- 1 large spaghetti squash, cut in half lengthwise (get a BIG one)
- 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
- ⅓ cup walnuts
- 4-5 tablespoons olive oil
- 4-5 tablespoons vegetable broth
- 2 garlic cloves, minced
- ½ cup fresh parsley
- ½ cup fresh basil
- Juice of 1 lemon
- Salt and pepper, to taste
- 3-5 cups of spinach (optional)
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