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This Paleo Creamy Chicken and Broccoli “Spaghetti” is a yummy paleo dish that isn’t too compicated. Healthy with great flavors!
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Finally, a new recipe!
This is my first recipe since I’ve been back, and my first recipe as a married woman!
People have asked me “How does it feel to be married?” or “Do you feel any different?” The answer is no. Not much has really changed since we’ve been married, except my name. We were best friends before, and we’re still best friends now. We share everything with each other, and our love continues to grow every day. And we were already living together, so we know each other’s habits. I loved being his girlfriend and fiance, and I love being his wife. And my husband loves all of my recipes!
I had a craving for some kind of pasta with broccoli, and this recipe was the result. One of our wedding gifts was the set of knives we ordered, the Calphalon Contemporary 17-Piece Cutlery Set, and they are amazing! It’s so nice to be using a good set of knives now, I sliced through that spaghetti squash with no problems!
We both loved this recipe and I hope you like it too!
- 1 medium spaghetti squash
- 2 Tbsp oil
- 1 pound boneless skinless chicken breast, diced small
- 1 Tbsp butter or ghee
- 3 garlic cloves minced
- 1 large shallot diced
- 2 cups broccoli florets
- 1 cup grape tomatoes cut into quarters
- 1 teaspoon fine sea salt
- 3/4 cup canned coconut milk
- 3/4 cup chicken bone broth
- salt and pepper to taste
Preheat oven to 400 degrees. Cut spaghetti squash in half and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
Heat 2 tablespoons of oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 6-8 minutes, until browned. Remove chicken from the skillet
Add garlic cloves and shallots to the skillet. Cook until garlic becomes fragrant.
Add tomatoes and broccoli and cook for about 5 minutes.
Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
Add in the spaghetti squash threads and the chicken, and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens.
Add salt and pepper to taste.