Basil Chicken Alfredo

3 tablespoons olive oil
1 cup chopped white 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
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2 medium spaghetti squash, halved
¼ cup olive oil
½ teaspoon kosher salt
¼ 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.
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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.