Zucchini Chicken Alfredo
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I’m kind of on a roll featuring recipes with ingredients I never really liked. Shrimp, zucchini… now cauliflower. I mean, who knew you could do things with it that wouldn’t leave it tasting bland, mushy, and/or bitter? It is the perfect base for all kinds of creamy dishes… and this “alfredo” sauce is so very similar in taste to the canned stuff my mom used to serve.
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Zucchini Chicken Alfredo
Ingredients
- 1 large spaghetti squash halved and seeded
- 1 tablespoon coconut oil
- 1 pound chicken sliced thin
- 1 head cauliflower chopped
- 1 cup chicken broth
- 4 cloves garlic minced
- 1/4 cup coconut milk full-fat
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 4 strips baked bacon crumbled
- 1/4 cup parsley chopped
Equipment
Instructions
- Preheat the oven to 400 degrees F. Place the squash cut-side down on a foil-lined baking sheet and bake for 1 hour or until the flesh can easily be shredded with a fork.
- Meanwhile, heat the oil in a large pot over medium heat and cook the chicken through, stirring occasionally, about 10 minutes.
- Combine the cauliflower and broth in the pot over medium-high heat and bring to a boil.Cover and cook until the cauliflower is tender, about 10 minutes.
- Combine all ingredients except the squash and chicken in a blender and process until smooth.
- Layer the squash and chicken on plates, cover with sauce, and garnish with bacon and parsley to serve.
Do you have to cook spaghetti squash?
Yes. It’s a hard winter squash, like pumpkin. It can be baked whole at 400F for about an hour, then cut in half, seeded, and shredded into “spaghetti” with a fork.
Is the bacon put in the blender as well?
It can be, or you can reserve it for garnish.