We asked the FIT Arkansas team for their go-to healthy recipes. Here's what our crew keeps in the menu rotation.

Pesto Tomato Chicken Pasta from Brandy Hubener

Ingredients:

  • pesto sauce
  • extra virgin olive oil
  • skinless chicken strips
  • spaghetti squash
  • cherry/grape tomatoes

Directions:

  1. Preheat your oven to 375. Cut your spaghetti squash in half (long ways). Spoon out all seeds. Lightly brush the inner halves with olive oil, then sprinkle with salt and pepper. Place the squash halves down on a cookie sheet with parchment paper. Cook for 35-45 minutes.
  2. While the squash is roasting, heat a tablespoon of extra virgin olive oil in a skillet with a couple spoonfuls of pesto sauce. Cook the chicken strips in the pesto and oil until done. Slice cherry or grape sized tomatoes in halves.
  3. Once the squash is done, allow to cool until you can comfortably touch it without burning yourself. Use a fork to shred each inner squash half and put on dish. Top the bed of pasta-like squash with the pesto chicken strips and then tomato halves.

(See more Go-To Healthy Recipes from the FIT Arkansas Team)