January 21, 2019
Back in high school Chicken alfredo was hands down one of my favorite foods. I remember going out on dates with my high school boyfriend & thinking that it was so fancy to get alfredo at places like Chili’s (insert laughing emoji here). But also back in high school I could loads of carbs because I was always active. Little did i know that all that dairy was also kicking my butt, but neither here nor there, I was living my best life. Ha!
I still love a good, luxurious garlic & cream sauce on special occasions. But why hold out for a special occasion when you can make a dairy free, gluten free version at a home that tastes just as special! This recipe could easily be made vegetarian too, see my special notes below!
If you live with anyone like my husband, who in NO WAY is going to eat spaghetti squash. Make some pasta in advance. After the sauce has thickened, separate out half the sauce & add to the pasta. Add the spaghetti squash to the remaining sauce & enjoy. Easy Peasy to please multiple mouths!
Whole30 One Pan Chicken & Broccoli Alfredo
Ingredients
- 4 C cooked Spaghetti Squash about 1 large squash, see notes
- 1 tbsp olive oil
- 1 tbsp italian seasoning sub: any seasoning for chicken
- 1 lb chicken breast butterflied or thin
- 2 C broccoli florets about 1 small head
- 2 Tbsp ghee
- 4 cloves garlic
- 1 C chicken broth
- 1 C Cashew cream See notes: 1 1/2 C Cashews + 1 C water
- 2 tbsp parsley
- 1 tsp lemon juice
Instructions
- Make the cashew cream. See notes. Season chicken with italian (or other) seasoning. In a large pan, heat 1 tbsp olive oil over medium heat. Add chicken cook 4-6 minutes per side. I like to use thin breasts to allow for shorter cooking time. When chicken is cooked through, remove from pan.To the pan, add 2 tbsp ghee. Add broccoli & toss to coat & cook 1 minute. Add garlic, and allow to get fragrant, about 30 seconds. Add chicken stock & cook broccoli for 3-4 minutes. While the broccoli cooks, slice the chicken. Add the cashew cream to the pan. Whisk quickly to combine. Add lemon juice & Continue stirring for the next 30 seconds – 1 minutes while the sauce begins to simmer & thicken. Add the spaghetti squash to the pan & toss to coat. Add the chicken back to the pan & garnish with parsley. **If sauce is too thick, add a tbsp of chicken stock to reduce to desired consistency.
