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Chicken and Pumpkin Alfredo

Replace pasta with spiralised pumpkin for a low carb chicken alfredo

Ingredients                                         Method

  • 1 medium size pumpkin

  • 1 kg. chicken breast

  • 500g chopped broccoli

  • 100g white onion

  • Salt and pepper to taste

    Cashew Cream Sauce:

    ¾ cup raw cashews (soaked in water 2 hours)

  • ½ cup coconut milk (full fat or light)

  • ½ cup chicken broth

  1. Slice the pumpkin in half lengthwise, and half again longwise.
  2. Spiralise the pumpkin and steam
  3. Blend the soaked cashews, coconut milk, and chicken broth in a blender until smooth.  Set aside.
  4. Cook the chicken.  Season with salt and pepper and add the garlic, then grill, bake or sauté in a skillet until cooked through. 
  5. Add the broccoli and onion until slightly softened (2 to 3 minutes).  Add the sauce, and stir to combine.  Continue to cook until the sauce is heated through (about 5 minutes).
  6. Stir in the spaghetti pumpkin.  Season with salt and pepper and cook until heated through.

Servings

6

Calories:

429

Serving size:

275g 

Nutrition

Nutrition per serving

Protein Carbs Fat Fibre
57g 14g 14.5g 3.5g

 

%

Carbohydrate

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