Paleo Chicken Alfredo Pasta | PALEO, Keto, Whole30

Print Recipe

5 from 1 vote

Paleo Chicken Alfredo Pasta | PALEO, Keto, Whole30

Servings:

Calories: 465kcal

Ingredients

1 medium squash
1 lb chicken breast
3/4 cup raw cashews
1/2 cup coconut milk (canned; I used "light")
1/2 cup chicken bone broth
2 tbsp avocado oil or ghee
4 tsp chopped garlic
1/2 white onion minced
3 cups florets broken into pieces
salt and pepper I used about 1 tsp each)

Instructions

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!

Notes

Quick Tip: If you'd like to make the sauce alone, start at step 3 by blending your cashews with the broth & coconut milk. Then sauté the minced garlic & onion in a saucepan until translucent, add the sauce base, and season with plenty of salt & pepper! Pour it over chicken, shrimp, or whatever dish you like! And if you like things extra saucy... double that sauce!

Nutrition