Creamy Chicken Spaghetti
Hello from the frozen north 40 🙁 I’ve been switching things up here for the last week. My hungry is turned on full blast!!!
For your dining pleasure, I searched the web and tweaked several recipes together to make a yummy hearty healthy delicious creamy chicken spaghetti that is mostly dairy free and low carb/healthy carb. And guess what? I’ve made it family size for you! So if you don’t need 8 servings, cut it down and then use it for lunch as well! This easily serves your 8 favorite peeps.😎
1# cooked shredded chicken (I used two big breasts in the crockpot for 4 hrs)
6-8 cloves garlic, the more the merrier!
2 1/2 – 3 cups mushrooms (optional)
4 cups chopped green kale…so many varieties but for this just use the regular curly known as green kale (I used a kale/chard spinach mix the next time! Yummy!)
8TBL grated Parmesan cheese
8 TBL fresh ground whole wheat flour (I have also used 6-8 TBL of a Kodiak cake mix in place of flour, worked well)
8 TBL real grass fed butter like Kerrygold (or you can mix it – olive oil AND butter but you need the butter)
2 – 3 Cups cashew MILK (click the link to make your own)
One large size roasted spaghetti squash, or heck use eggplant noodles or zucchini noodles
Fresh basil, like a handful chiffonade style
1 tsp each thyme, oregano, Rosemary
When it is thickened, toss in your parm, your basil and chicken stirring well to incorporate, then finally add in your veggie noodles. I personally add a hint more cashew milk at the beginning because I like a lot more sauciness. Season with salt and pepper if you need it.
Let me know what you think in the comments!