Post by Loupy on Mar 31, 2017 22:45:11 GMT -7
Spaghetti Squash Alfredo with Chicken
Adapted from Lexi @ lexiscleankitchen.com/
Ingredients
1 Spaghetti squash, roasted
2 tablespoons grass-fed butter
2 garlic cloves, minced
1 pound boneless chicken breasts, cubed
1/2 cup mayo, homemade or store-bought
2 tablespoons Pacific Foods Original Almond Milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch salt, more to taste
Pinch black pepper, more to taste
Pinch red pepper flakes, more to taste
1/2 cup fresh parmesan cheese
Chopped fresh parsley, for garnish
Instructions
Preheat oven to 400°F.
Slice spaghetti squash in half and scrape out seeds.
Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
Season chicken with salt and pepper and add into the skillet.
Let cook for 6 minutes, or until no pink remains, flipping halfway through.
Add in mayo, almond milk, and spices.
Mix to combine.
Add in caramelized onions and spaghetti squash.
Toss to combine.
Add the Parmesan cheese and adjust spices as desired.
Garnish with fresh parsley and serve hot.
Adapted from Lexi @ lexiscleankitchen.com/
Ingredients
1 Spaghetti squash, roasted
2 tablespoons grass-fed butter
2 garlic cloves, minced
1 pound boneless chicken breasts, cubed
1/2 cup mayo, homemade or store-bought
2 tablespoons Pacific Foods Original Almond Milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch salt, more to taste
Pinch black pepper, more to taste
Pinch red pepper flakes, more to taste
1/2 cup fresh parmesan cheese
Chopped fresh parsley, for garnish
Instructions
Preheat oven to 400°F.
Slice spaghetti squash in half and scrape out seeds.
Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
Season chicken with salt and pepper and add into the skillet.
Let cook for 6 minutes, or until no pink remains, flipping halfway through.
Add in mayo, almond milk, and spices.
Mix to combine.
Add in caramelized onions and spaghetti squash.
Toss to combine.
Add the Parmesan cheese and adjust spices as desired.
Garnish with fresh parsley and serve hot.
