1 lb. chicken breast
1 spaghetti squash
2 tbsp. coconut oil
1/2 cup sun-dried tomatoes, julienned
3.25 oz. can of sliced black olives
1/4 cup pine nuts (can substitute sliced or slivered almonds)
1/4 cup extra virgin olive oil
zest and juice from 1/2 lemon
1 tsp. arrowroot powder for thickening if needed
salt and pepper to taste
1 tsp. garlic powder
basil for garnish
Heat oven to 375.
Cut your spaghetti squash in half lengthwise and put face down on baking sheet with 1/4 in. of water. Bake for 45 min to 1 hour.
Cut chicken breasts into chunks or small slices and season with salt, pepper and garlic powder. Heat the coconut oil up over med high heat. Once hot, put chicken in pan and sear for a few minutes. Then turn heat down and simmer until chicken is cooked through.
Once chicken is done, add sun-dried tomatoes, olives, pine nuts, arrowroot powder, lemon zest and juice, heat through and let thicken for a minute. Then turn heat off and add the olive oil . Stir to combine. Place this mixture on top of your spaghetti squash and top with some chopped basil.
And voila! There you have a pretty simple, impressive looking paleo dish that will satisfy any kind of Italian pasta craving.