Spinach Artichoke Chicken Alfredo (Low Carb)

INGREDIENTS:

  • rotisserie chicken
  • 1 med-large spaghetti squash
  • Alfredo sauce
  • 1 tbsp coconut oil or ghee
  • 1 med onion chopped
  • pinch of minced garlic
  • sea salt to taste
  • Crushed red pepper (to taste, optional)
  • 8 oz fresh baby spinach chopped
  • 14 oz can artichoke hearts drained and chopped

INSTRUCTIONS:

  1. Cook Squash until done. I used a steamable bag to save on time. The squash was already halved for me. Shred your Rotisserie Chicken (also a time saver).
  2. Meanwhile, heat a large skillet over medium heat and add the ghee. Add onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, until soft.
  3. Add spinach, and cook down. Add artichokes and cook for another minute. Season with salt. 
  4. Add shredded rotisserie chicken (enough for two servings). 
  5. Add in two servings of Alfredo sauce. ( I like Primal Kitchen or Rao’s)
  6. Stuff the squash, or mix the squash and mixture in a bowl, and serve. 

Macros: P30 F40 C17
(Estimated)

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