Lemon Artichoke Chicken Pasta

Every time I searched “easy spaghetti squash recipe,” all kinds of really complicated recipes came up. They all required a bunch of spices and baking time…etc.

I don’t know about y’all, but I like to throw together a good meal FAST, with minimal ingredients.

So I just made up my own recipe…. Behold LEMON ARTICHOKE CHICKEN PASTA!

Sounds fancy, but it’s very easy.

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INGREDIENTS:

* 1/2 spaghetti squash

* Chicken (I love Weight Watchers chicken breast because of the simple ingredients list)

* Lemon Pepper

* Canned artichoke hearts (I used marinated RESSE)

* Coconut Oil (my favorite is Tropical Traditions virgin coconut oil (in depth coconut oil review coming soon))
EXTRA CREDIT STUFF YOU DON’T HAVE TO USE:

*** sliced lemon to bake with chicken

*** coconut butter for the squash
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First, bake your chicken with a scoop of coconut oil.

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While the chicken is in its final stages (done- just browning) add the lemon pepper AND artichoke hearts (drained).

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Turn down to a low simmer while you pop a 1/2 spaghetti squash in the MICROWAVE (face up- seeds scraped out) for 10 minutes.

Once it’s finished scrape out the “noodles” with a fork onto your plate. Make a bed for the chicken and artichokes.

Then add your chicken and artichokes- and voila- you’ve thrown together a pretty meal!

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The lemony chicken and the tangy artichoke flavor will mix well with the virginal noodles of the squash. There is truly no need to complicate with oils and other spices.

GOOD LUCK and let me know what you think!

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Extra EXTRA credit:
Pack 1/2 for your Whole30 Lunch Box tomorrow!

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