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Summertime Alfredo…

There was no easy way to make this light summer time spaghetti look pretty in the picture, which is disappointing because it looked so nice earlier. I guess the spices changed the color a bit.  Anyway, this was the first time I made this dish and we really enjoyed it.  I’m already looking forward to having it for breakfast tomorrow!

So this was meant to be an Alfredo sauce, but if you use coconut milk instead of cream, it’s a little more like a thai version, but it is still really really good!

Here’s what you need:

  • 1 lb. chicken, chopped
  • TJ’s pack onion shallot garlic (or chop up shallots, a small onion, and about 5 garlic cloves)
  • fresh mushrooms, 1 pack pre-cut
  • broccoli crowns, 1 medium (optional)
  • spaghetti squash, 1 medium (only need about half but can always add more sauce if you use the whole thing, which is what I ended up doing)
  • 3 tbsp ghee or butter
  • 1 tsp Celtic or Himalayan sea salt
  • 2 tsp pepper
  • 1 tsp nutmeg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 can coconut milk (or cream or half and half, if you do dairy)
  • 1 tbsp and 1 tsp arrowroot powder
  • 1 lemon
  • 1/2-1 cup pameasean cheese
  • fresh basil, optional

1.  Start with your spaghetti squash which is super easy. Preheat oven to 350, cut it in half, take the seeds out, spray some coconut oil on the insides (so it doesn’t stick), put face down on cookie sheet, and set timer to 30 minutes.  Now you’re ready to make the rest…

2.  In a large sauce pan, add 1 tbsp of ghee (or butter) to your pan and sautee your TJ’s onion, garlic and shallots until a nice golden brown and then set aside.

3.  Next, I like to chop my precut mushrooms up a little bit more with my ulu knive.  If you don’t, then all you have to do is rinse them, if they are precut.

4. Next, cut up your chicken into bite sized pieces and set aside by the mushrooms.

By the way, speaking of chicken, do you know the difference between conventional and organic chickens, as well free range, cage free, and pasture raised chickens?

Conventionally raised chickens are kept in very small, confined spaces, get no exercise, and eat GMO corn and soybeans that often contain pesticides, herbicides, fungicides, and fertilizers. Most receive antibiotic treatments and that residue can expose you to the drugs as well.

Certified Organic Chickens are fed non-GMO certified organic foods.  To be certified, the chickens must not contain any artificial ingredients, hormones or antibiotics. These chickens are given some access to the outdoors.

Cage Free chickens are well, not in cages. But, may still be crowded and with little to no access to roam outside.  Hmm, not as good as I thought.

Free Range chickens are housed in building or room that offers them continuous access to the outdoors. They may still be exposed to antibiotics, pesticides, herbicides, and chemicals if not organic.

Pasture Raised chickens are free to roam pastures eating grass and other greens, insects and worms, and possibly some grains.  Ah, even better.  They also are healthier and contain more omega-3 fatty acids, and the use of antibiotics is rare.

For the cleanest chicken, I would certainly stick with the Organic Pasture Raised, or Organic Free Range, if possible.


Okay, back to the recipe:

5.  Heat 2 tbsp of ghee (or butter) on high. Add the chicken and let it start to get brown and then add in mushrooms. Let cook for about 5 or so minutes.

6.  In a small bowl, mix together your coconut milk, arrowroot powder, salt, nutmeg (don’t leave this out), pepper, and garlic/onion powder to make your sauce.

6.  Pour your sauce in with the chicken and mushrooms, and let simmer on low. Once the sauce is warmed, feel free to add your parmeasan cheese (1/2 – 1 cup) and mix well.

7. If you want to add broccoli, go ahead and steam that.

8.  Now, get your cooked spaghetti squash and pull it apart. Then, add to the chicken mushroom sauce mixture.

9.  Rinse off steamed broccoli and add as well. I squeezed mine out by hand as I added it to the pan.

10.  Let this all continue to simmer until chicken is done. Probably about 15 minutes in all but you can also just turn the stove off and let the flavors soak in your veggies and chicken.

10.  Lastly, add the juice from one lemon, and enjoy!

When serving, you could add more parmesean cheese as I did for my hubby and kids. For myself, I just added my favorite nutritional yeast and gosh was it good!! You could include some fresh basil as well.

Happy Memorial Day weekend everyone!

  • tutti - do you know if purity farms is grass-fed? my understanding it that it is not, but i was wondering if you have heard or know different. i have been making my ghee from kerrigold butter, but i sure prefer to buy the purity farms brand from YDFM for ease.ReplyCancel

  • tutti - do you know where you can get OF pasture raised chickens locally? there are a group of us who are going to place a big order to a farm in florida and have it delivered. they have pasture raised chickens, grass fed dairy, grass fed goat dairy, pastured pork, etc.ReplyCancel

    • landriav - Hmm, I don’t for sure but feel like there are some options around here. It sounds like you are getting some great stuff though. Do they have a web site? Thanks Tutti!ReplyCancel

  • Rob King - Made this one last night too! Will definitely repeat! It heated up great the next day as well! =)ReplyCancel

    • landriav - Awesome Rob!! I’m so impressed with all of your cooking! Glad you liked the cookies (raw or cooked!) too!!!ReplyCancel

  • Karla Riley - Wondering if I should double this recipe for a family of five?ReplyCancel

    • landriav - Assuming you dont have three teenage boys 🙂 , you should have enough. I would maybe just add more chicken and then adjust ingredients to taste/accordingly. I hope y’all like it!ReplyCancel

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