Basil Artichoke Chicken Butternut Squash Pasta with Cauliflower Alfredo
 
Prep time
Cook time
Total time
 
A ridiculously rich and indulgent blend of real food flavors with all winning component parts that can be enjoyed not only together but also as pieces of other meals throughout the week.
Author:
Recipe type: Dinner, Mains
Serves: 4
Ingredients
Cauliflower Alfredo Sauce (separate recipe below) 2 cups
Butternut Squash Noodles
  • Butternut Squash,1 large or 2 medium
  • Olive Oil 1 TBSP
  • Sea Salt and Black Pepper to Taste
Baked Chicken
  • Chicken Breasts 4 each
  • Melted Coconut Oil 2 TBSP
  • Sea Salt and Black Pepper to Taste
Chopped Sundried Tomatoes .25 cup (30 g)
Basil Artichoke Sauce
  • Drained marinated artichoke hearts 1 cup (170 g)
  • Extra Virgin Olive Oil .25 cup (60 ml)
  • Fresh Basil Leaves .25 cup (6 g)
  • Minced Garlic Cloves 2 each
  • Zest and Juice of half a Lemon
  • Sea Salt .25 TSP
Instructions
Butternut Squash Noodles
  1. Line a baking sheet with foil and preheat the oven to 375 F/190 C.
  2. Cut the ends off the butternut squash so you have a flat surface to work with and then carefully cut of the peel, working from top to bottom.
  3. Spiralize the butternut squash using a desired shape and size. I picked a medium version which is most similar to fettuccine.
  4. Toss the "noodles" in a medium sized bowl with the olive oil, salt and pepper and then spread them out on the foil lined pan.
  5. Bake for about 20-25 minutes until the squash is cooked through and then set aside.
Chicken
  1. Meanwhile, line another baking sheet with foil and place the chicken on the tray.
  2. Drizzle with coconut oil, season with salt and pepper and place in the oven on a separate shelf. Bake for about 15-20 minutes until cooked through to 165 F/74 C
Basil Artichoke Sauce
  1. Place all the ingredients in a blender and blend until well combined, but still slightly chunky. Enjoy as a topper for this meal or with literally any other protein as a sauce!
Putting it altogether
  1. Place the butternut squash noodles in a large bowl along with the warm Cauliflower Alfredo Sauce and toss lightly to combine.
  2. Separate the butternut squash mixture onto four serving plates.
  3. Slice the chicken into ¼ inch strips against the grain and chop the sundried tomatoes. Add both to the top of the butternut squash noodles
  4. Spoon a couple of tablespoons of the Basil Artichoke Sauce over the top and enjoy the flavor explosion!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/16/basil-artichoke-chicken-butternut-squash-pasta-with-cauliflower-alfredo/