This clean eating recipe is just the thing for your weeknight dinner. It was quick, healthy, delicious, and really did satisfy that desire for cheesy noodles I get from time to time. We ate it up and then we all went back for seconds. Even Aurelia started picking the broccoli out of my bowl.
I got this recipe from Alisa at Paleo in PDX. I love Portland, I love the blog, and I’m sure Alisa and I would be friends if we knew each other. Her recipes are just the sort I love to eat and make.
Skip the cheese, adapt the recipe with ghee or coconut oil (for the butter) and coconut milk or almond milk (for the cow’s milk) if you don’t do dairy. If you do use dairy, remember to always source from good farmers and happy, grass fed, hormone free cows.
Chicken Broccoli Alfredo
Adapted from Paleo in PDX
1 small spaghetti squash (or 1/2 large)
2 tsp coconut oil
1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 medium head of broccoli, chopped (about 5 cups)
3 cloves of garlic, minced
1/2 onion, sliced
1 tsp salt
1/2 tsp fresh ground pepper
2 Tbsp butter
1 Tbsp coconut flour
1 cup milk (I used raw cow’s milk)
Pinch of nutmeg
Start with your spaghetti squash. You have two ways to make it. Pick one or the other and go with it.
1. Preheat oven to 375 degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place skin side up in baking pan and fill pan about 1/4-inch high with water. Place pan in oven and bake for 30-45 minutes. Pierce with a knife after 15 minutes to test for doneness. The knife should slip through the skin easily. If not done, go for another 5 minutes and repeat. Once done, remove from pan, set on a cutting board, and carefully turn the squash flesh side up to cool more quickly. Or…
2. Pierce the whole spaghetti squash with a sharp knife 8-10 times, spaced out around the squash. Put it in the microwave and cook for 15-25 minutes, depending on how big your squash is. Only set the microwave for 5 minutes at a time and rotate the squash for even cooking. Pierce with a knife after 15 minutes to test for doneness. The knife should slip through the skin easily. If not done, go for another 5 minutes and repeat. Once done, remove from microwave, set on a cutting board, and carefully cut in half lengthwise to open and cool more quickly.
Now for the rest of the recipe. In a large skillet, melt the coconut oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and chicken pieces and season with sea salt and pepper. Let cook for a few minutes, stirring occasionally. Next, add the broccoli pieces and sauté with the chicken. Turn the heat down to medium-low and continue to stir occasionally, until the chicken is done and the broccoli is tender. Once done, keep warm over low heat.
Now, whip up the sauce. Melt the butter in a small saucepan over medium low heat and whisk in the coconut flour to
make a roux. Whisk constantly for one minute and then slowly add the milk. Turn the heat up to medium high and continue to whisk for another five minutes or until it has thickened. Add the nutmeg and season with salt and pepper. Set aside.
Once the spaghetti squash is done and cool enough to handle, scrape out the shreds (noodles) with a fork. Add the noodles to the pan with the chicken and broccoli, and then pour the sauce over top. Mix together until well incorporated, over low heat. Taste and add more sea salt and pepper if necessary. Serve hot!