Creamy Pesto Sauce with Chicken and Spaghetti

**Not Gluten Free?? Serve with regular spaghetti or pasta or your choice

**Not Dairy Free?? Use regular cream cheese, heavy cream and top with grated Romano or Parmesan cheese
**Paleo/Grain Free?? Remove cream cheese and cream from the recipe

Serves: 4

Ingredients:

1/2 cup olive oil + 2 Tbs olive oil + 2 Tbs olive oil
1 tsp dried basil
1 1/2 tsp sea salt + 1/2 tsp sea salt
1/2 tsp ground black pepper + 1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 onion, chopped
5 cloves garlic, minced
3 chicken breasts sliced into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
8 oz dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
1/2 cup chicken broth
1/4 cup soy or almond creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup prepared pesto sauce (see Cinderella's post to make your own Pesto Sauce)
1/4 cup dried parsley

1 package gluten free spaghetti (Cinderella loves Barilla gluten-free-spaghetti)

Directions:

1. Place thin sliced chicken in a gallon sized Ziploc bag (or in a large bowl) with olive oil, basil, 1 1/2 tsp sea salt, 1/2 tsp ground black pepper and garlic powder.

2. Mix chicken with olive oil and spice mixture and set aside.  

3. Preheat grill to 400 degrees F.
4. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil. When water is boiled, cook spaghetti according to package. Stir A LOT this pasta sticks.
5. Heat oil in large nonstick pan on medium-high heat. 

6. Put onions and garlic in the pan and sauté until tender, about ten minutes. 

7. While onion and garlic are cooking, grill chicken about 4 minutes on each side. 

8. Add cream cheese and stir until melted

9. Stir in chicken broth, cream, pesto, parsley and 1/2 tsp black pepper. Cook on low for about 5 minutes.
10. Serve spaghetti with grilled chicken and top with sauce.