Chicken+Mushroom "Alfredo" Sauce
Sometimes you’re just craving some homemade chicken “alfredo” – but you don’t want the post gluten/dairy/carbs hangover.
Pasta is one of those dishes I will go back to every once in a while because it’s just SO good. But more often than not it’s not worth a couple of days higher blood sugars/increased amounts of insulin just for that one meal.
So I figured out a way to recreate this classic, decadent, all the good feelings recipe with cleaner ingredients and all the flavor!
INGREDIENTS
1 whole spaghetti squash
1 package halved cremini (whatever kind you prefer) mushrooms
1 pan-seared chicken thighs
Spice mixture (garlic powder, chili powder, oregano, salt and pepper)
“Alfredo Sauce”
2-3 cups steamed cauliflower (you can buy a bag of frozen steamed cauliflower or steam it yourself)
1 can full fat coconut milk
1-2 tbsp fresh lemon juice
2-3 tbsp nutritional yeast (for that cheesy flavoring)
Salt & pepper ( to taste)
2-3 garlic cloves (I like a LOT of garlic)
Cut the spaghetti squash in half lengthwise and add a bit of olive oil to both centers. Bake “spaghetti” side down on a baking sheet at 350 degrees F for 30-40 minutes.
While the spaghetti squash is baking, go ahead and make the sauce and the chicken. I like to use chicken thighs better than chicken breasts because they’re a bit more forgiving and tend to hold juices better! Season your thigh meat with garlic powder, chili powder (optional, I like spice), oregano, salt and pepper.
Add some olive oil OR avocado oil to a medium-high warm pan (you’ll know it’s warm enough if you add a bit of water and it sizzles). Add your seasoned chicken to the pan. Cook each side for 6 or so minutes until the inside is no longer pink.
Now either warm up your frozen steamed cauliflower or steam some in a pot with some water.
Blend your steamed cauliflower in a blender until smooth.
Grab a medium sized pot and add a bit of olive oil. Once hot, toss in your garlic cloves letting those simmer until aromatic.
Add your halved mushrooms to the pot. Simmer in the oil and garlic for 1-2 minutes. Don’t let the garlic burn – keep it moving and turn heat down if necessary.
Then add in the blended steamed cauliflower and one can of coconut milk to the pan. Bring this mixture to a simmer for ~8 minutes.
Proceed to add: nutritional yeast, lemon juice, and salt and pepper. Let the flavors marinate together for 4-5 more minutes. Add more nutritional yeast if desired! Get that flavor where you want it.
Take your spaghetti squash out of the oven and carefully (it’s super hot) scrape out the “spaghetti” noodles. You can add these to the sauce if you’re feeling saucy OR scoop the sauce onto a scoop of the spaghetti squash on your plate.
Time to prep your plate! Scoop some spaghetti squash and “alfredo” sauce with mushrooms onto your plate. You can live the chicken to go on top or serve it alongside it. I like to add more nutritional yeast on top with some freshly cracked pepper and sea salt – sometimes a little fresh herbs on top if I’m feeling really extra.
I hope you enjoy this re-imagined classic.
Comment below if you have any questions, suggestions, loved it or hated it! Always open to all the feedback.