Paleo Chicken Alfredo Dish (Print Version)
# Ingredients:
→ Dairy Free Alfredo Sauce
01 -
1 ½ cups raw cashews
02 -
3/4-1 cup water or unsweetened almond milk
03 -
2 cloves garlic, peeled
04 -
2 tablespoons fresh lemon juice
05 -
2 tablespoons nutritional yeast
06 -
1 ½ teaspoons salt, plus more to taste
07 -
1 teaspoon dried basil
→ Paleo Chicken Alfredo
08 -
2 medium chicken breasts
09 -
Salt and freshly cracked black pepper, to taste
10 -
1 tablespoon avocado oil or olive oil, plus more as needed
11 -
28 ounces cooked spaghetti squash (from about 1 large spaghetti squash)
12 -
Fresh parsley, chopped
# Instructions:
01 -
Season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon avocado oil over medium-high heat. Add the chicken breasts to the pan and cook for 8-9 minutes total for medium-sized chicken breasts, or 9-10 minutes for larger ones, flipping once during cooking. If needed, add extra oil. Once cooked through, remove from the pan and let rest for 5 minutes. Slice the chicken into strips against the grain.
02 -
Combine all sauce ingredients in a high-speed blender. Blend until completely smooth and hot. If your blender does not have a heating function, transfer the sauce to a saucepan and warm over low heat.
03 -
Warm the cooked spaghetti squash by heating it in the microwave or in a large skillet. Top the squash with the alfredo sauce and sliced chicken. Garnish with freshly chopped parsley and additional cracked black pepper.
# Notes:
01 -
To prepare spaghetti squash: Halve the squash and remove seeds. Roast the halves at 400°F for 30-45 minutes or until easily pierced with a fork. Let cool slightly, then scrape the flesh into strands using a fork.