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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!
I had a craving for some kind of pasta with broccoli, and this recipe was the result. I received a great set of knives from my uncle, 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!
I 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.