Tag Archives: cauliflower

Chicken “Alfredo” with spaghetti squash

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Since going Paleo in January I’ve been thinking about which foods I am going to miss the most. I expected that I would feel that way about garlic bread and pasta, but the truth is I haven’t missed it a bit. Olive Garden commercials were still driving me a little crazy at the mention of Alfredo sauce. It’s that sad, sad feeling when you realize how unhealthy the things that you love the most are.  So, with a little inspiration from Pinterest I managed to come up with not only a Paleo recipe, but also one that is Whole30 approved 🙂

Chicken "Alfredo"

Chicken “Alfredo”

Chicken “Alfredo” with Spaghetti Squash

Ingredients

  • 4 cups bone broth (reserve one cup for blender)
  • 2- 16 oz. bags of frozen cauliflower
  • 1 TBSP coconut oil
  • 4 cloves garlic, minced
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 can coconut milk
  • shredded chicken, or other protein of choice
  • fresh spinach for serving
  • roasted spaghetti squash, threaded

Make it

  • Boil the cauliflower in the broth until very tender.
  • Remove from heat and allow to cool so it can be added to the blender.
  • Meanwhile, add the coconut milk to a medium saucepan and put on the lowest setting to bring up to temperature.
  • Saute garlic in a small skillet in coconut oil, until fragrant. Season with a little S & P.
  • Use a measuring cup to scoop up 1 cup of broth.
  • When ready, fill the blender 3/4 full with cauliflower and blend together. When you have more room continue adding the cauliflower until it is all gone. Add broth as needed to get the cauliflower to puree and to reach the desired consistency.
  • Add seasonings and garlic in oil, and continue to blend together. You want the mixture to be very smooth. Taste to make sure it is not gritty. This should take several minutes.
  • Finally, add the mixture to the coconut milk in the saucepan slowly, stirring often to combine. Check your consistency at this point and add more broth if needed.
  • To serve, I placed fresh spinach in the bottom of a bowl, added warm spaghetti squash, a handful of shredded chicken, and then topped with the sauce.

I love this recipe because once you learn how to make the Alfredo sauce you can make it all the time without getting bored by varying the meat and vegetables. The sauce reheated well, too. I expected to need to add some water to it the next day but the tiny bit of moisture in the veggies helped everything mix together well!