Sorry I’ve been MIA for a while…we went home for a week and while there, I got sick and have been recovering ever since. Now I am feeling a ton better and actually feel like cooking and posting my creations 🙂 So here is dinner last night. I made-over chicken alfredo. This has a coconut milk based sauce with spaghetti squash for noodles topped with broccoli and chicken for a perfectly healthy meal. (Can easily be made paleo, simply remove the cheese)

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1⃣Cook one medium spaghetti squash by method of choice, remove seeds and shred the squash into a large bowl, discard seeds and skin
2⃣Heat up some coconut oil in a large skillet and add in boneless chicken thighs or breasts that have been cut into strips
3⃣Season with s&p, garlic powder and crushed red pepper
4⃣Once fully cooked, scoop chicken into bowl with spaghetti squash
5⃣In a medium sauce pan, steam one head of broccoli that has been cut up into small pieces, until tender. Then put in bowl with spaghetti squash and chicken

SAUCE
1⃣In a small sauce pan sauté until translucent:
🔹1T olive oil
🔹1T butter
🔹1/2c diced onion
🔹2 cloves garlic, diced
2⃣Then add in:
🔹1 can full fat coconut milk
🔹1/2c almond milk
🔹1/4c grated parmesan
🔹s&p
🔹1t oregano
🔹1t basil
🔹1t garlic powder
🔹1/2t crushed red pepper
3⃣Taste and adjust seasoning as needed, simmer for a few minutes until starts to thicken, then pour into bowl with squash, chicken and broccoli
4⃣Mix all ingredients together then pour into 9×13 pan. (Optional-top with shredded mozzarella.) Bake in the oven until cheese is melted and heated through

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