FOR THE CHICKEN ALFREDO: Heat oil in a saucepan. Add onion and garlic. Cook 4 minutes or until softened. Stir together basil, arrowroot, and coconut milk. Stir into pan with a whisk. Bring to a boil; simmer 3 minutes or until slightly thickened. Stir in salt, pepper and chicken. Cook 1 minute or until thoroughly heated.
FOR THE ROASTED SPAGHETTI SQUASH: Preheat oven to 425 degrees. Rub cut sides of squash with oil. Sprinkle with salt and pepper. Roast, cut side down, 10 minutes. Turn and roast 10 more minutes or until tender. Remove and discard seeds. Scrape squash with a fork into strands.
Serve Chicken Alfredo over squash strands.
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|Serving Size: 1 Serving (894g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 631 (65%)|
|Amt Per Serving||% DV|
|Total Fat 70.1g||93 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 123.2mg||38 %|
|Sodium 683.2mg||24 %|
|Potassium 1272.1mg||33 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 47.3g|
|Protein 45.1g||64 %|
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Calories per serving: 967
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