paleo chicken alfredo.

ingredients.

  • 1 medium spaghetti squash

  • 1 lb chicken breast

  • 3/4 cup raw cashews

  • 1/2 cup real coconut milk (canned; light or full fat)

  • 1/2 cup chicken bone broth

  • 2 Tbsp avocado oil or ghee

  • 4 tsp chopped garlic

  • 1/2 white onion, minced

  • 3 cups broccoli florets, broken into pieces

  • salt & pepper (I used about 1 tsp each)

directions.

  • Preheat the oven to 375ºF. Slice your spaghetti squash in half lengthwise, and scoop out the seeds. Place the open sides down on a foil-lined baking sheet. Bake for 40-45 minutes, or until tender enough to scrape out with a fork.

  • While the squash bakes, grill the chicken breast with a little salt & pepper to season. You can use a skillet or grill pan; just make sure it is lightly browned & cooked through. Allow it to rest, then slice into bite-sized pieces. Now you can start your sauce….

  • Blend the cashews, coconut milk, and broth in a blender or food processor until smooth. Set aside or refrigerate if you make it ahead of time.

  • Once the the squash is done baking, use a fork to scrape out your “pasta” and transfer it into a bowl.

  • In a large skillet or pot over medium heat, sauté the broccoli, garlic, & onion in avocado oil or ghee until slightly softened (2-3 minutes). Add the sauce, and stir to combine.

  • Stir in the spaghetti squash, and season with salt & pepper. Continue to cook until the sauce begins to thin (about 5 minutes).

  • Add the chicken to dish and stir. Continue to cook until the sauce simmers and the chicken is warmed. Serve hot!