- 1 cooked spaghetti squash (cut, de-seeded, and cooked for 40 min. in oven face down in a 9×13 pan half-filled with water)
- 1 can artichoke hearts
- 1 jar roasted red peppers
- 2 cooked cubed chicken breasts
- Homemade pesto (in food processor: 1 packed cup of fresh basil, 1/4 cup walnuts, 1/3 cup olive oil, some pepper, 2 garlic cloves)
- Combine in a large skillet.
- Mix well until warm.
Contributed by Trish.