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Recipe: Basil Chicken “Alfredo”

Hey guys! It’s been a busy time here in the Jones household, but I really wanted to share this recipe. I found this one while looking up some “paleo meal plans”. Yes, even I get bored eating Paleo and go digging for new inspirations. The original recipe calls for spaghetti squash. If you have the time, it’s a great “pasta” substitute, however, I was short on time. For those of you not Paleo, feel free to use regular or gluten free pasta. This was on a sample menu from eMeals.

Basil Chicken Alfredo

3 tablespoons olive oil
1 cup chopped white onion (or half a large onion)
2 tablespoons minced garlic
2 tablespoons chopped fresh basil
14 oz can coconut milk
1 teaspoon kosher salt
1 teaspoon pepper
1 rotisserie chicken, shredded

Either 1 roasted spaghetti squash or 3-4 zucchini, peeled and grated/peeled/spiralized into noodles.

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook 4 minutes or until softened. Stir in basil and coconut milk. Bring to a boil; simmer 5 minutes or until slightly thickened. Stir in salt, pepper and chicken. Cook until thoroughly heated. Turn the heat to low and add the noodles. If using zucchini, let cook for a minute or two to soften the “zoodles” to al dente.

Serve with a side of steamed veggies or a salad.

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