1 1/4 cups pecans
1 cup loosely packed flat-leaf parsley
1 cup loosely packed cilantro
green onions, chopped
1 small garlic clove
2 tsps apple cider vinegar
1/3 cup vegetable oil
2 Tbsps olive oil
1 1/2 cups gluten free all-purpose flour
1 Tbsp paprika
1 Tbsp chili powder
2 large eggs
2 tsps hot sauce
cooking spray
1 lb chicken tenders, cut in 1 inch pieces
12 oz Skinner SuperGreens Thin Spaghetti
1/2 cup Monterrey Jack cheese, shredded

Cooking Directions:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.

Combine 1/4 cup of the pecans, the parsley, cilantro, green onions, garlic, and 1/2 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, gradually add the cider vinegar and the two oils and process until combined. Transfer to a bowl and set aside.

Clean and dry the food processor then add the remaining cup of pecans, the gluten free flour, paprika, and chili powder and pulse until the pecans are finely ground. Put the pecan flour mixture in a shallow bowl.

In another shallow bowl, beat the eggs with 2 tablespoons of water and the hot sauce.

Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.

Sprinkle the chicken with salt. Working with a few pieces at a time, dredge the chicken in the flour mixture. Shake off the excess then add them to the egg to coat. Let the excess drip off and then return to the flour, tossing to coat. Arrange on the baking pan in a single layer and repeat with the remaining chicken. Spray the chicken very generously with cooking spray and sprinkle with salt. Bake until golden brown all over and cooked through, 10 to 12 minutes.

Meanwhile, cook the spaghetti according to package directions, reserving 1/4 cup of the cooking liquid before draining. Return the spaghetti to the pot and toss with the pesto and cooking water. Top with the chicken and sprinkle with the cheese.