CHICKEN BACON AND MUSHROOM ALFREDO

CHICKEN BACON AND MUSHROOM ALFREDO image

Yield 2

Number Of Ingredients 13

1 small spaghetti squash - cut in half lengthwise and seeds removed
4 rashers bacon - chopped
½ small onion - finely chopped
2 cloves garlic - crushed
8oz mushrooms - sliced
8oz cooked chicken breast - diced
1 packed cup fresh baby spinach
1 cup coconut milk (use the thicker stuff from the top of the can)
¼ cup fresh parsley - chopped
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 190°C/375°F. Cut the spaghetti squash in half and scoop out the seeds and guts (save the seeds to roast as I mentioned in this post). Place the squash on a baking tray and roast in the oven until tender. This will take around an hour. If you are in a hurry, you could cook the squash in the microwave. Place the chopped bacon in a skillet over a medium heat and cook until crispy. Remove the bacon, leaving most of the fat in the pan and set it aside. Add the onions to the bacon fat and cook for around 5 minutes until translucent and starting to soften. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms are looking almost cooked. Add the chicken breast and spinach and cook until the spinach is wilted. Now add the coconut milk and herbs and season with salt and black pepper. Toss everything around until it is all hot, and serve inside the halved spaghetti squash, topped with the reserved cooked bacon.