BluePhoenix Fitness

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Here’s an interesting fun fact about this chicken alfredo recipe you’re about to get…

I opened the can of coconut milk and noticed it was fairly solidified, with coconut cream forming around the top and the coconut water below in the bottom of the can. This is common and is typically a sign of good quality coconut milk.

Not paying much attention to it, I proceeded to tip the can to pour the coconut milk into my Bullet Blender so that I could make the Alfredo sauce for the recipe. I should mention, the Bullet Blender I was using was small, only the size of a large glass, just big enough to fit an entire can of coconut milk.

Since the top was solid with coconut cream, I had to squeeze the can a little bit in an attempt to force the cream to break and let the coconut water below flow free into the blender. What I didn’t anticipate was for the cream to bust open suddenly, tip the Bullet Blender over and for the entire can of coconut milk to squirt all over my cupboards, dump all over the counter and eventually drip onto the floor. An entire can of coconut milk all over my cupboards, counter and floor.

If you’re wondering, cleaning up an entire can of coconut milk is not a pleasant experience.

CHICKEN ALFREDO RECIPE (Paleo, Keto, Whole30)

After all that, the recipe turned out extremely good and I’ll definitely be making this one again very soon!

The best thing about this recipe is that it fits into any eating preference – Paleo, Keto, Whole30, and of course BluePhoenix.

paleo chicken Alfredo recipe

BluePhoenix Chicken Alfredo

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course

Ingredients
  

  • 2-3 skinless, boneless chicken breast sliced into small strips
  • 1/2 can full fat coconut milk
  • 1/2 cup chicken broth
  • 1/4 cup cashews crushed
  • 4-6 cloves garlic crushed, chopped
  • 1 tsp sea salt
  • 2 cups cauliflower chopped
  • 2 cups broccoli chopped
  • 1 cup mushrooms chopped
  • 1 spaghetti squash
  • 2 tbsp olive oil

Instructions
 

Spaghetti Squash

  • Pre-heat oven to 400 degrees Celsius.
  • Cut squash lengthwise and scoop out the seeds.
  • Drizzle 1 tbsp avocado oil over the inside of the squash. Repeat for both sides.
  • Place the squash face-down on a baking sheet and place in the oven for 30-50 minutes, depending on the size of your squash.
  • When the meat of the squash is easily pierced with a fork, it's done.
  • When the squash is cooked, let cook for 5 minutes. Then scrape the inside with a fork to peel the meat away from the shell. Set aside for later.

Alfredo Sauce

  • Boil the cauliflower until it softens.
  • Add the coconut milk, chicken broth, crushed garlic, sea salt, crushed cashews and boiled cauliflower to a high-powered blender.
  • Blend until it turns to a thick, creamy sauce. Set aside for later.

Chicken

  • In a large sauce-pan, warm 1 tbsp olive oil over medium-high heat.
  • Add the chicken and cook until done, stirring occasionally.
  • When the chicken is done, add the broccoli and mix together. Cook for 10-15 minutes until the broccoli softens.
  • Add the mushrooms and cook for another 5-10 minutes.
  • Reduce heat to medium-low. Add the sauce and mix together. Use as much or as little sauce as your preference.
  • Simmer for another 5-10 minutes until sauce starts to thicken.
  • Serve on top of spaghetti squash and enjoy!
Keyword Chicken, Keto, Paleo, Whole30

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