Time: 45 minutes

• 1 lb chicken breast
• 1 12oz package of kelp noodles
• 4 cloves of garlic, chopped
• 2 tsp olive oil
• 2 tsp tarragon
• 1 cup cashews
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/8 tsp paprika

Add the olive oil to a large skillet. Saute the garlic over medium heat for 3-4 minutes. Chop the chicken into 1 inch cubes, then add to the skillet and cook until browned on all sides.

Rinse and chop the kelp noodles. Add them to the skillet along with the tarragon, cover and cook on low for 30 minutes. Then, pour the liquid from the skillet carefully into a small container for use in the sauce.

Add the cashews, onion powder, garlic powder, mustard powder, salt, pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce. You'll have to use a spatula to scrape down the sides of the blender periodically. Add the juices until the mixture reaches the desired consistency.

Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.

Zone info: 4 servings at 1 carb block, 4 protein blocks, 10 fat blocks. (9g carb, 28g prot, 15.5g fat)" />

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Paleo Chicken Alfredo
Scott Hagnas | September 1 2009



Paleo Chicken Alfredo  - Entrees -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
Alfredo sauce and pasta is about as far from Paleo nutrition as you can get. However, here is a simple way to create a Paleo version. I am using kelp noodles here, but if you cannot find them where you live, spaghetti squash is a nice seasonal alternative. Check back issues of the Performance Menu or Cooking for Health and Performance for basic spaghetti squash preparation.

Time: 45 minutes

• 1 lb chicken breast
• 1 12oz package of kelp noodles
• 4 cloves of garlic, chopped
• 2 tsp olive oil
• 2 tsp tarragon
• 1 cup cashews
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/8 tsp paprika

Add the olive oil to a large skillet. Saute the garlic over medium heat for 3-4 minutes. Chop the chicken into 1 inch cubes, then add to the skillet and cook until browned on all sides.

Rinse and chop the kelp noodles. Add them to the skillet along with the tarragon, cover and cook on low for 30 minutes. Then, pour the liquid from the skillet carefully into a small container for use in the sauce.

Add the cashews, onion powder, garlic powder, mustard powder, salt, pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce. You'll have to use a spatula to scrape down the sides of the blender periodically. Add the juices until the mixture reaches the desired consistency.

Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.

Zone info: 4 servings at 1 carb block, 4 protein blocks, 10 fat blocks. (9g carb, 28g prot, 15.5g fat)
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Cooking for Health & Performance Volume 1 [E-Book]
Cooking for Health & Performance Volume 1 [E-Book]

5 Comments
Chris 1 | 2011-03-13
I want to use spaghetti squash instead. Do I need the fat from the baking pan to make the sauce? Or.. where does the liquid come from for the sauce?
Scott Hagnas 2 | 2011-03-15
Hi Chris-

You'll use the liquid released from the chicken and "noodles" for your sauce. (it'll be mostly water, with some fat) If you use spaghetti squash, you'll even have more liquid for your sauce than if you use kelp noodles.

Good luck, and let me know if this still doesn't make sense.
Dixie Lundquist 3 | 2011-05-05
Superb!
Robin 4 | 2011-07-25
I've made this dish twice, once with a kelp sheet and the second time with the kelp noodles. but each time there was absolutely no juices in the pan after cooking the chicken. Instead I just added some water with garlic to the cashew mix. Came out ok. What am I doing wrong?
Scott Hagnas 5 | 2011-07-25
Hi Robin-

The kelp noodles are drier than spaghetti squash, for sure. When I have made this dish before, my chicken released enough juices to do the job. I made it recently though, and ran into the same problem as you... so it apparently depends a bit on your cut of chicken. I'd just add a bit of water, or preferably chicken broth as you did.

A third option for your "pasta" - use yam noodles available in the Asian foods section of your market.
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