Healthy Chicken Alfredo with Spaghetti Squash
Healthy Chicken Alfredo with Spaghetti Squash - A creamy and rich chicken alfredo that is super healthy! Quick and simple to throw together, this healthful chicken alfredo utilizes a dairy-free cashew alfredo sauce and spaghetti squash"noodles" Paleo and Whole30.
Dairy Free Alfredo Sauce
- 1 1/2 cups raw-cashews
- 3/4-1 cup water or unsweetened almond milk
- 2 cloves garlic-peeled
- 2 tbsp fresh-lemon-juice
- 2 tbsp nutritional-yeast
- 1 1/2 tsp salt-plus-more-to-taste
- 1 tsp dried basil
Healthy Chicken Alfredo
- 2 medium chicken-breasts
- Salt and freshly-cracked-black-pepper
- 1 tbsp avocado-oil or olive-oil plus more as needed
- 28 ounces cooked-spaghetti-squash-from-about-1-large-spaghetti-squash
Make the chicken:
Season the chicken breasts on both sides with plenty of salt and pepper. Heat 1 tbsp avocado oil over medium-high heat, then carefully add chicken breasts to pan. Cook 8-9minutes total for medium chicken breasts and 9-10minutes for large chicken breasts, flipping once in between cooking time. Add a little more oil to pan if necessary.
When cooked through, remove from pan and let rest 5minutes. Then slices into strips against the grain.
Make the dairy-free alfredo sauce:
Assemble the healthy chicken alfredo:
Heat the spaghetti squash through, either in the microwave or in a large skillet, then top with the dairy-free alfredo sauce and sliced chicken. Garnish with fresh chopped parsley and more freshly cracked black pepper.
To make spaghetti squash:
Halve your spaghetti squash and scoop out seeds with a spoon. Discard seeds. Place skillet halves on a baking sheet or in a skillet. Add a little water if you prefer, about 1/2 cup, to help steam the skillet. Roast at 400º F for 30-45minutes or till easily pierced with a fork. Remove from oven and let cool slightly, then use a fork to gently scrape the flesh out of the skins, separating the flesh into strands or"spaghetti."