Creamy Italian Chicken and Squash
This Creamy Italian Chicken and Squash dish is a perfect healthy, paleo alternative to Chicken Alfredo! It's grain-free, dairy-free, and delicious!
Equipment
- One Large Skillet or Cast Iron Pan
Ingredients
- 4 tbsp olive oil
- 15 small chicken tenders
- 1 cup a
lmond flour King Arthur, Almond Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, Finely Ground, 16 Ounces, 4 Count - t tbsp unrefined salt
- 3-4 yellow squash, sliced and halved
- 1 large onion, sliced thinly
- 6 garlic cloves, minced
- 1-2 large tomatoes, diced
- 1 can full fat coconut milk
Thai Kitchen Gluten Free Unsweetened Coconut Milk (Keto Friendly), 5.46 fl oz (Pack of 24) - 1 tbsp salt
- 1 ΒΌ tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried sage
Instructions
- Heat 1.5 tbsp of oil over medium heat in a large skillet. Dredge half of the chicken tenders in half of the almond flour and 1.5 tsp of salt. Then put in the hot skillet. Cook for 6-8 minutes on each side or until fully cooked. Set aside and repeat with another 1.5 tbsp of oil and the remaining chicken, almond flour, and salt.
- Take the chicken out of the pan and set them aside.
- Keep the heat the same, and cook the last 1 tbsp of oil with the sliced onions and summer squash for 3-4 minutes.
- Turn the temperature down to low and add the garlic, tomatoes, oregano, basil, and sage. Cook for 2 minutes.
- Cut the chicken tenders into cubes and add to the veggie mixture.
- Add coconut milk and let simmer for 10-12 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Serve and Enjoy!
Notes
*Mushrooms may be another great addition to this recipe! (My husband is allergic, so we rarely eat them.) Add them when you add the tomatoes.