Paleo Chicken Alfredo

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I have to say, this is my absolute favorite paleo dish I’ve made to date! I seriously could not stop eating it. I ate so much, I didn’t even have left overs.

Chicken Alfredo used to be one of my favorite dishes before cutting gluten and therefore pasta. For being paleo, this dish is shockingly satisfying to curb the craving!

Ingredients:

1 spaghetti squash
4-5 cooked chicken thighs
Green onions

Sauce:
1 cup cashews
1/2 cup coconut milk
1-2 garlic cloves
Juice of 1 lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp parsley (dry)

Directions:

Bake chicken until cooked. Steam whole spaghetti squash. Set both aside.

Blend all sauce ingredients until smooth. Dice green onions.

Layer your plate with spaghetti squash, cooked and diced chicken, and as much sauce as you like.

You may want/need to re heat the entire dish in the oven as everything will probably be cold at this point, and the sauce is not heated.

Top with green onions.

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10 Comments

    1. Hi Barb!

      I didn’t heat the sauce but you could.

      I would say about 2-4 servings depending how much you fill your plate. I usually get one meal and then 1-2 leftover meals.

      Sorry, I’m bad with judging serving sizes!

      Hope that helps 🙂

  1. This was excellent! I had it on top of zucchini noodles with chicken. It’s a keeper recipe! Thanks!

  2. I also use rutabaga, daikon, or golden beats to make vegetti spiral noodles.They are light tasting and are packed full of nutrients. They go well with any type of sauce. Just watch that they don’t over cook or you will end up with mush. I boil them on their own with garlic salt in a spaghetti pot for approximately 15 min, or until you see them sink more into the pot for an aldente cook. If they are still floating at the top they are undercooked.

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