Spaghetti Squash Alfredo with Chicken and Caramelized Onions - 19.6g Carbs, 0.9g Fiber, 3.7g Sugar
Prep Time: 15 min
Cook Time: 1 hr
1 Spaghetti squash, roasted
1 large onion, sliced
2 Tbsp grass-fed butter
2 garlic cloves, minced
1 lb boneless chicken breasts, cubed
1/2 cup mayo
2 Tbsp Pacific Foods Original Almond Milk
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch black pepper
Pinch red pepper flakes
1/2 cup fresh parmesan cheese
Chopped fresh parsley, for garnish
Preheat oven to 400°F.
Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
Add in mayo, almond milk, and spices. Mix to combine.
Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
Garnish with fresh parsley and serve hot.
Nutrition From: www.caloriecount.about.com
Serving Size: 327g
Nutrition per Serving: 524 Calories, 277 Calories From Fat, 30.8g Total Fat, 11.6g Saturated Fat, 0g Trans Fat, 144mg Cholesterol, 674mg Sodium, 464mg Potassium, 19.6g Total Carbs, 0.9g Dietary Fiber, 3.7g Sugars, 43.5g Sugars, 43.5g Protein
Vitamin A 12% - Vitamin C 9% - Calcium 32% - Iron 11%
Nutrition Grade: C+
Low in sugar
High in niacin
High in phosphorus
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