RANCH
CHICKEN
PASTA
NUTRITION INFORMATION
(1 Heaping Cup)
170 Calories
13g Carbs
4g Fat
20g Protein
6g Sugar
1/2 carb & 1 protein serving
INGREDIENT LIST
Serves 5
1 lbs chicken breast, cut into bite size pieces
1 large spaghetti squash
2 TBS Primal Kitchen Ranch
3 cups steamed cauliflower rice (get the steamables if you want, its easiest)
3/4 chicken broth (if low sodium, add 1/4 tsp salt)
20 cherry tomatoes, halved
1/2 cup green onion, diced
1 tsp minced garlic
Salt and pepper
INSTRUCTIONS
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Set oven to 350 and pierce spaghetti squash like a potato all over.
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Set squash in oven as is and cook for about an hour.
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Get the sauce done and out of the way first. In a blender or food processor, combine ranch, cauliflower rice, chicken broth and salt if needed.
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Blend until smooth, creamy, thick sauce forms and set aside.
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Saute chicken in seasoning of choice (I just did salt and pepper) and minced garlic.
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Once it begins to cook, add tomatoes and green onion. Cook until chicken is fully done and do not drain liquid.
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Once spaghetti squash is complete, de-seed and scoop out into large mixing bowl.
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Combine chicken mix and spaghetti squash. Mix well and then add sauce for a final mix.
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Serve and enjoy! This does last for meal prep as well.