GREAT recipe from Linda Hochgurtel... cant wait to try it! ZUCCHINI and CHICKEN WITH BUTTERNUT SAUCE Serves: 4 – 6 INGREDIENTS 1 medium butternut squash 3 tablespoons coconut oil, divided 1 medium yellow onion, chopped 2 garlic cloves, minced 2 boneless chicken breast 1 cup coconut milk ½ cup vegetable or chicken broth ½ teaspoon sea salt 1 1/2 pounds zucchini, spiralized into fettuccine Freshly-ground black pepper to taste INSTRUCTIONS Preheat oven to 375 degrees F. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent and garlic is fragrant. Next, add the sauteed garlic & onions, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth. Add the remaining tablespoon of coconut oil to the pan. Cube chicken and brown in onion and garlic pan until done, add the zucchini fettuccine and cook for about 3 minutes, until pasta is just tender. Add the sauce to the pan and continue to cook until sauce is hot and pasta is tender. Garnish with freshly-ground black pepper and serve hot
Posted on: Tue, 21 Jan 2014 18:36:04 +0000
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