We have revamped our Creamy Chicken with Bacon Alfredo (AIP), the portion size has doubled and we are no longer serving it with Spaghetti Squash. Packed with 10 to 12 ounces of chicken and 6 ounces of sauce, this generous potion easily serves 2. So we wanted to give you some ideas on how you can serve this dish at home. Our chef has come up with four great ideas for you to serve our Creamy Chicken with Bacon Alfredo (AIP).
- 1 package Creamy Chicken Bacon Alfredo
- 1 whole Spaghetti Squash
- Preheat oven to 375.
- Cut spaghetti squash lengthwise in half (through the top and bottom).
- Scoop out all of the seeds, and place the squash cut side down on a sheet tray.
- Pour 1/2” of water into the bottom of the pan and bake for 40-60 minutes until tender when pierced with a sharp knife through the shell.
- Remove from oven and turn squash over to release the steam.
- Remove the chicken from the sauce and chop into small pieces.
- Add it to a skillet with the sauce and heat until bubbly and warm.
- Using a fork, pull the strands of spaghetti and fluff them up.
- Leave them in the shell half and spoon half of the alfredo over each half of the spaghetti squash.
Creamy Chicken with Bacon Alfredo Stuffed Spaghetti Squash
Adding a little water to the pan is the key to baking your spaghetti squash.
- 1 package of Creamy Chicken Bacon Alfredo
- 1 cup broccoli florets
- 2 medium sweet potatoes
- 3 T. olive oil
- 1 T. minced garlic
- .
- Fill a small pot with water, and bring to a boil.
- Cook the broccoli in the water until just tender, remove and set aside.
- Peel the sweet potatoes and using a vegetable spiralizer, cut linguini noodles.
- Heat the olive oil in a large skillet, add garlic, the noodles.
- Toss noodles turning frequently with tongs to cook them.
- Add a few tablespoons of water and cover the skillet to steam the noodles lightly.
- Remove chicken from package and chop it up.
- Add to skillet with the sauce and heat until bubbly and warm.
- Add cooked broccoli florets and stir to warm them through.
- Serve chicken broccoli alfredo over the sweet potato noodles.
Creamy Chicken with Bacon Alfredo with Broccoli over Sweet Potato Noodles
- 1 package Creamy Chicken Bacon Alfredo
- 1 cup sliced button mushrooms
- 8 oz sweet potato starch noodles
- Heat a pot of water to boiling and cook starch noodles until done to your liking, drain and rinse the noodles.
- Remove the chicken from the package and chop it up.
- In a skillet heat the olive oil and sauté the mushrooms for a minute or two.
- Add the chicken and the sauce and heat until bubbly and warm.
- Serve over the sweet potato starch noodles.
Creamy Chicken with Bacon Alfredo with Sautéed Mushrooms over Sweet Potato Starch Noodles
Adding the Creamy Chicken with Bacon Alfredo to the sautéed mushrooms adds another layer of flavor, making it a mushroom alfredo. So delicious!
- 1 package Creamy Chicken Bacon Alfredo
- 2 white Japanese Sweet Potatoes
- Preheat oven to 400.
- Wash the potatoes and pierce all over with a fork.
- Bake them on the oven rack for 40 minutes or until tender.
- Remove chicken from package and chop it up.
- Add to skillet with the sauce and heat until bubbly and warm.
- Cut slice into top of each potato, and spread the top open.
- Spoon half the Chicken Alfredo over the top of each.
Creamy Chicken with Bacon Alfredo Stuffed Japanese White Sweet Potato
This is probably the easiest option here. We love Japanese white sweet potato’s here at Paleo on the Go. If you haven’t tried them baked yet, you should!
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Source: Recipes