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
- Slice the pumpkin in half lengthwise, and half again longwise.
- Spiralise the pumpkin and steam
- Blend the soaked cashews, coconut milk, and chicken broth in a blender until smooth. Set aside.
- Cook the chicken. Season with salt and pepper and add the garlic, then grill, bake or sauté in a skillet until cooked through.
- 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).
- 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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