====== Oregano Chicken with Spaghetti ====== 

Tags: [[dinner]] - [[chicken]] - [[Gluten Free]] - [[GF Dinner]] - [[GF Chicken]]\\ 
Active Time: 45 minutes\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Red pesto chicken with pasta.

====Source====
Mealime

====Ingredients====
  *Spaghetti: 12 oz

  *Red bell peppers: 2

  *Olive oil: 6 tbsp, divided

  *Chicken breast: 1.5 lbs
  *Oregano: 1 tsp
  *Salt: to taste
  *Pepper: to taste

  *Basil: 1 small package

  *Garlic: 2 cloves
  *Pine nuts: 1/4 cup
  *Sun-dried tomatoes, oil-packed: 6
  *Red pepper flakes: 1 tsp

  *Parmesan: 3 oz

====Notes====
  *Use GF spaghetti to make GF
  *Can sub walnuts for pine nuts

====Instructions====
  -Cook spaghetti according to package directions. Drain and rinse with cold water; set aside.
  -Slice bell peppers into thin strips. Heat a skillet over medium-high heat. Add 2 tbsp oil, then add peppers and cook until tender, 5-6 minutes.
  -Slice chicken breasts lengthwise to make thin and pound to even thickness. Season with oregano, salt, and pepper.
  -Once peppers are done, transfer to a blender or food processor and set aside.
  -Return skillet to heat and add 2 tbsp oil. Add chicken to skillet and cook until golden brown and cooked through, working in batches if necessary. Transfer to plate and set aside.
  -Transfer half the basil leaves to the blender with the red bell peppers. Thinly slice the remaining basil and set aside.
  -Add garlic, pine nuts, sun-dried tomatoes, remaining 2 tbsp oil, salt, and red pepper flakes to blender. Blend on high, adding water as necessary, to form a semi-smooth pesto.
  -Grate Parmesan cheese.
  -Return skillet to medium-high heat. Add spaghetti and pesto, tossing to coat. Sprinkle with parmesan and stir to combine.
  -Slice chicken into strips and serve over noodles. Top with remaining basil.

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