Paleo Chicken Alfredo

2 t extra virgin olive oil
4 cloves of garlic, chopped
1 lb of chicken breasts, cubed
1 butternut squash
2 t tarragon
1 cup cashews
1/2 t onion powder
1/4 t garlic powder
1/4 t mustard powder
1/4 t sea salt
1/4 t pepper
1/8 t paprika

Heat over to 375. Cut butternut squash in half, pull out the seeds. Turn each half face down in a pan and add 1/4 cup of water. Bake for 30 minutes.

Add oil to a large skillet. Saute garlic ovr medium heat for 4 minutes. Add chicken & tarragon to skillet and cook until browned on all sides.

Chop the cashews, onion powder, garlic powder, mustart powder, salt, pepper, and paprika in a chopper or mixer. Add this mixture to skillet.

When the squash is done, string it out with a fork and add to skillet. Add any juice from the squash to the skillet. (If there is not any juice, add a little water or chicken broth to create a bit of sauce for desired consistency).

Cook another 5-10 minutes on low heat on the stove, covered.

Makes 5 one cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user VEEDER73.