Chicken Alfredo Pasta with Garlic Zucchini

Creamy, cozy, and totally dairy-free. We take tender chicken thighs, toss them with roasted spaghetti squash, and fold it all into a silky Alfredo sauce made from coconut milk, garlic, and nutritional yeast. Add in sautéed zucchini and mushrooms, finish with a hint of basil, and you’ve got a lighter take on classic comfort food—paleo and AIP-friendly, but just as crave-worthy as the original. Ingredients: zucchini, chicken thigh, spaghetti squash, olive oil,garlic, button mushroom, basil, salt, coconut milk, nutritional yeast, dried basil Nutrition Facts: Serving Size 13oz | Cal: 670.39 | Fat (g): 50.53| Sodium (mg): 714.06| Carbs (g): 19.76| Fiber (g): 4.39| Sugar (g): 5.15 Protein (g): 37.21