This is one of my favourite dishes to prepare when I want to whip something together quickly. This is a very simple recipe but it yields so much flavour that you’ll consider it a staple!
I do a whole lot of cooking, and a whole lot of experimenting, too. This recipe was inspired by a friend of mine who once whipped up some garlic & parsley spaghetti squash – it was divine! I took it to a different level though, and added in some roasted chicken, peas, and onion. It’s really as simple as that!
I love spaghetti squash (and all squash for that matter) because it’s so versatile and makes an excellent alternative to traditional wheat and other grain-based pasta noodles. This dish is so flavourful, and a perfect meal for when you want something hearty but easy to throw together.
Paleo Chicken & Parsley Pasta
A quick and easy meal to whip together with the simplest ingredients - but tons of flavour!
- 2 chicken breasts
- 1 spaghetti squash
- 1 cup frozen peas
- small handful fresh parsley, finely chopped, or 2-3 tbsp dried parsley
- 1 medium onion, diced
- 3 tbsp avocado oil
- 1-2 tsp garlic (minced or powder)
- sea salt to taste
Preheat oven to 400F.
Add avocado oil, garlic and onion to pan and sauté over medium heat until softened.
Meanwhile, cut squash in half and place flesh-down on baking sheet. At same time, place chicken breast in oven-safe dish, lid on. Bake both 40 mins. (Alternately, slice chicken into strips and add to sautéed onion. Cook fully.)
Once cooked, remove chicken from oven and shred with two forks. Remove squash from oven and pull apart the spaghetti-like noodles. Add both to pan with onion.
Add peas and parsley and stir another 5 minutes. Serve hot.