Keto NEW ORLEANS CHICKEN "PASTA"
A delicious keto meal the whole family will love
Makes 2 Servings
DIRECTIONS
Preheat oven to 350. Line cookie sheet with foil and brush on 1 tablespoon butter. Cut
squash in half, remove seeds, and lay face down on coated foil. Bake 40-60 minutes or
until it’s easy to pierce the flesh with a fork. Scoop out the squash noodles with a fork and
set aside.
While squash is baking, prepare chicken by sprinkling with salt, pepper (or, use pre-cooked
chicken if you cooked all of your chicken at the beginning of the week)
Bake chicken at 350 for 10-15 minutes, or until internal temperature reaches 160.
On a separate baking pan, bake sausage for 20-25 minutes. Flip sausage and continue
baking for another 15-20 minutes or until the internal temperature reaches 160.
While the chicken and sausage are cooking, heat cream, butter, and spices over medium
heat. Stir constantly. When it begins to bubble, add spaghetti squash and reduce to a
simmer over medium-low heat.
Sauce should reduce slightly while cooking, and thicken after removed from heat. There
should still be some liquid remaining.
Serve chicken over squash noodles, and spoon over remaining liquid, adding more Cajun
seasoning and a dash of Himalayan Sea Salt if desired.
4 skin-on roasted chicken thighs
2 Andouille chicken sausage links
¾ cup coconut cream
2 cups spaghetti squash (about half of
1 large)
½ teaspoon cayenne
½ teaspoon paprika
½ teaspoon pink salt
INGREDIENTS
½ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon thyme
2 tablespoons grass fed butter +
tablespoon melted for brushing
Himalayan rock salt to taste
To pick up this amazing program go to the programs section to purchase. My ladies are losing an average of 4lbs a week and enjoying delicious meals in the process..