Creamy almond chicken “pasta”

This recipe is inspired by Giada de Laurentiis’ penne in almond sauce. A creamy, rich sauce covers spaghetti squash. Check out the recipe I based this in to see how I made “regular” food paleo. It’s so easy when you get creative! Here’s the link to the original recipe:

1 spaghetti squash
2 handfuls almonds
2 cups chicken broth
3 garlic cloves
1/4 cup coconut oil (called for olive oil, but I’m out, so coconut oil was my only choice)
Salt and pepper to taste
1 tsp dried basil
3/4 cup coconut milk
1 lemon
2 leftover roasted chicken breasts
1 cup frozen petite peas

Dice chicken
Zest lemon
Crush and cut garlic cloves in half
Poke holes in spaghetti squash and microwave for about 20 minutes or until softened, turning over every 5 minutes
While spaghetti squash is cooking, start on the sauce
Heat a large skillet over medium heat
Add chicken broth, almonds, coconut oil, garlic cloves to a blender and mix until smooth
Add sauce to heated skillet and heat to a boil, stirring constantly (about 3-4 minutes)
Add peas, chicken, coconut milk, lemon zest, basil, salt and pepper
When spaghetti squash is finished cooking, remove seeds from squash and scrape out “noodles” adding to sauce
Stir to combine, taste and adjust seasoning if needed


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