Creamy Paleo Chicken Alfredo with Spaghetti Squash and Crispy Prosciutto

Allergens

Dairy (Lactose) in butter, Nut (Almond Flour, Almond Milk)

Ingredients

• 1 large spaghetti squash
• 4 oz prosciutto
• 2 boneless, skinless chicken breasts, diced
• 1/4 cup almond flour
• 2 cups unsweetened almond milk
• 3 tablespoons grass
• fed butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and bake for 35 40 minutes or until tender. Let cool, then use a fork to scrape the strands. Line a baking sheet with parchment paper. Lay out prosciutto slices and bake for 8 10 minutes or until crispy. Set aside. In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in almond flour and cook for 2 minutes. Gradually whisk in almond milk, cooking until the sauce thickens. Season with salt and pepper. Add diced chicken to the sauce and cook until fully cooked. Mix in spaghetti squash strands and toss until well coated.

Chef’s Insight

To achieve the perfect consistency for the almond flour béchamel sauce, whisk continuously and avoid boiling.

Notes

To emphasize the cinematic appeal of the dish, use a shallow depth of field and focus on the luscious sauce, crispy prosciutto, and vibrant colors.