Paleo Chicken Alfredo
From PaleoHacks [1]
Ingredients
- 1 large head cauliflower, cut into florets
3 cups chicken broth or bone broth
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1 pound boneless, skinless chicken breast
2 tablespoons grass-fed butter
6 cloves garlic, roughly minced
1 small head broccoli, cut into florets
1 pound summer squash
Directions
- Preheat oven to 400°F.
- In a stockpot, bring chicken broth to a boil. Add the cauliflower and allow it to cook for about 15 minutes or until fork tender.
- While the cauliflower is cooking, begin the chicken. Season the chicken with salt and pepper, and heat 1 tablespoon coconut oil in an oven-safe skillet over a medium-high heat. Carefully place the chicken in the skillet and pan-sear for about 3 minutes per side, until golden brown. Transfer the skillet to the oven and allow the chicken to cook for 15-20 minutes, or until internal temperature reaches 160 degrees.
- In a clean skillet, melt the butter over a medium heat. Saute the garlic for a minute or two, until fragrant. Transfer the butter and garlic to a food processor or high speed blender, and set aside.
- In the same skillet saute the broccoli in the remaining melted butter for 6-8 minutes or bright green and crisp. Remove from heat and set aside.
- Once the cauliflower is fork tender, reserve the broth as you spoon the florets into the food processor with the butter and garlic. Spoon 1 cup of the broth into the food processor. Add the salt and pepper and puree until smooth. Add more broth as needed until it becomes a smooth sauce.
- Using a spiral slicer or julienne peeler, slice the summer squash into long, thin noodles. In the skillet used to cook the broccoli, saute the spiralized squash ribbons for 2-3 minutes until cooked, but still crisp. Stir in the cauliflower sauce and cooked broccoli.
- Slice the chicken and top the pasta. Serve and enjoy!
Information
- Category
- Main Dishes
- Cuisine
- North American
- Total Time
- 29 minutes, 59 seconds