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!