6/8/15……Monday…Paleo Day 1

Creamy Sun-Dried Tomato Chicken Pasta
Prep time

40 mins

Cook time

20 mins

Total time

1 hour


Serves: 4-5 servings


1 medium spaghetti squash

1 tablespoon butter or ghee

4 garlic cloves, minced

2 large shallots, thinly sliced

4 ounces of sun-dried tomatoes in oil

1 pound boneless, skinless chicken breast, diced small

1 teaspoon fine sea salt

1 teaspoon red pepper flakes

½ teaspoon dried basil

¾ cup canned coconut milk

1 cup chicken bone broth

½ – 1 teaspoon fine sea salt

¼ cup pine nuts, toasted

fresh parsley, to garnish

sprinkle of black pepper


Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.

Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.

Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.

Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.

Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.

Toast pine nuts in a small saute pan over medium heat until fragrant and golden.

Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!

Work out of the day

Hang Power Snatch  3/3/3/2/2/1/1/1


5 rounds:

5 Hang Power Snatch 135/95

10 Strict Pull Ups

10 Clapping Push UPs


4 thoughts on “6/8/15……Monday…Paleo Day 1

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