Basil Chicken Alfredo
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 tablespoons olive oil1 cup chopped white onion2 tablespoons minced garlic2 tablespoons chopped fresh basil14 oz can coconut milk1 teaspoon kosher salt1 teaspoon pepper1 rotisserie chicken, shredded---------------------------------------------------------------2 medium spaghetti squash, halved¼ cup olive oil½ teaspoon kosher salt¼ teaspoon black pepper
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 and
cook until heated through.
---------------------------------------------------------------
Preheat oven to 425 degrees F. Rub cut sides
of squash with oil. Sprinkle with salt and
pepper. Roast, cut side down, for 20 minutes.
Turn and roast 10-15 more minutes, or until
tender. Remove and discard seeds. Scrape
squash with a fork into strands. Serve chicken
and sauce over squash.
Serving Size: Makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CLYNNEABAIRD.
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 and
cook until heated through.
---------------------------------------------------------------
Preheat oven to 425 degrees F. Rub cut sides
of squash with oil. Sprinkle with salt and
pepper. Roast, cut side down, for 20 minutes.
Turn and roast 10-15 more minutes, or until
tender. Remove and discard seeds. Scrape
squash with a fork into strands. Serve chicken
and sauce over squash.
Serving Size: Makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CLYNNEABAIRD.
Nutritional Info Amount Per Serving
- Calories: 643.1
- Total Fat: 42.7 g
- Cholesterol: 125.7 mg
- Sodium: 1,465.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.1 g
- Protein: 44.6 g
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