Lemon Garlic “Pasta”

Lemon garlic pasta


  • 1 lb organic chicken breast, cubed
  • 1 medium spaghetti squash, baked and de-seeded
  • 2 cups of fresh spinach, rinsed and chopped
  • 2 tbsp. minced garlic
  • 1 tbsp. coconut oil
  • 1 large lemon, cut into quarters
  • 2 tbsp. organic coconut cream
  • 2 tsp basil
  • salt and pepper to taste
  • 1 tsp rosemary

Heat 1/4 tbsp. coconut oil in a large pan over medium heat. At 1/2 tbsp. garlic, as well as the chopped spinach. Cook this for about 2 minutes, or until the spinach is shrinking but not completely shriveled up. Remove the spinach from the pan. Now heat 3/4 tbsp. of coconut oil in the same pan over medium heat, and add the cubed chicken, spread evenly. Season the chicken in the pan with the dry ingredients and cook the chicken with the lid on for about 10 minutes on each side, or until it seems fully cooked. Then you want to add in the spaghetti squash, the rest of the garlic, the spinach, and the 2 tbsp. coconut cream. Mix this all around and reduce heat to a low setting, still not a simmer. Then, squeeze the entire lemon into the mix. I also added a few more sprinkles of basil at this point. Mix thoroughly, and turn the heat off. Done!


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