I’ve spent the last few months playing around with an easy Alfredo style recipe to accompany our occasional chicken meal and I have found this to work out great. Usually I make a large spaghetti squash as noodles and roast a chicken to pull all the meat off and add to our bowls. This sauce is pretty easy and could easily be changed to your own taste.
- 3-5 cloves of garlic (fresh minced/pressed)
- fresh rosemary, 2-3 sprigs or to taste
- ~4 T butter (or olive oil)
- 1-2 cans full fat coconut milk
- 2 T+ arrowroot starch
- 2-4 T lemon juice
- himalayan salt (to taste)
- 2 tsp onion powder (again, not bulletproof but tasty)
- heat butter/oil in a saucepan over medium heat. Add garlic and rosemary. Stir constantly for about 1 minute to cook a bit.
- Slowly add coconut milk. (I use 2 full cans so I have leftovers for lunch). Bring to a simmer, stirring constantly.
- Add 2 T lemon juice, onion and salt. Taste. If needed add more lemon and salt. I use a ton of lemon in this since it is so tasty when mixed with the chicken.
- If you need to thicken this, mix 1 T arrowroot starch with a bit of water and add to the simmering mixture to thicken. You shouldn’t need more than about 2 T if using full fat coconut milk. Remember to simmer a bit to get it to thicken before adding more arrowroot starch.
- serve over spaghetti squash or cauliflower rice or noodles if you choose.