Thursday, October 30, 2014

Paleo Chicken and Bacon Alfredo

Paleo Chicken and Bacon Alfredo


1 spaghetti squash, cooked and gutted.
1 package shirataki yam noodles, rinsed, drained and cut in half.
½ pound chicken tenders, cooked
4-6 slices of bacon, diced
½ cup coconut milk
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon dried thyme
Sea salt and pepper to taste

Cooking Directions:

In a large sized skillet over medium-high heat, add diced bacon cook until crispy. Use a slotted spoon to pull out your cooked bacon, but leave bacon the grease.

Add yam noodles into the warm skillet filled with bacon grease.

Add coconut milk. You may need to add more coconut milk, depending on how large the spaghetti squash is.

Add spaghetti squash to the skillet. Mix thoroughly.

Add seasonings to the mixture and seas salt and pepper as needed. Mix thoroughly. Cook on low for about five minutes.

Add more coconut milk over spaghetti squash if needed—or to your desired liking. Mix well. You want to be sure that the yam noodles and spaghetti are completely coated with coconut milk mixture, and not dry.

Add chicken to the mixture. Stir until well combined.

Remove from heat and serve.


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