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Whole30 One Pan Chicken & Broccoli Alfredo

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Servings 4

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. 

Notes

For Cashew Cream:
Cover cashews with water & Boil for 5 minutes in a small saucepan. Drain. 
Add to a blender, with 1 cup water. Blend until smooth. 
To Cook Spaghetti Squash:
Heat oven to 400 F. Slice squash in half lengthwise. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender about 45 minutes. Let cool, scoop out seeds & shred with fork for "spaghetti" like noodles.
Make this recipe vegetarian:
Eliminate Chicken & replace chicken broth with veggie broth.