Whole30 Chicken Coconut Pasta

Transform your weeknight dinner routine with this savory and satisfying Whole30 Chicken Coconut Pasta! This recipe swaps traditional pasta for tender, roasted spaghetti squash, making it a low-carb, gluten-free, and Whole30-compliant meal that's packed with flavor. Juicy chicken strips are cooked to perfection and simmered in a creamy coconut milk sauce infused with garlic, ginger, and a hint of lime for a vibrant, tropical twist. Sweet red bell peppers and zesty cilantro add a fresh, colorful touch, while a sprinkle of crushed red pepper flakes gives just the right kick. Ready in under an hour, this wholesome dish is ideal for anyone looking to indulge in a healthier, guilt-free comfort food. Perfect for family dinners, meal prep, or anyone embracing the Whole30 lifestyle!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Spaghetti squash
• 2 tablespoons Olive oil
• 1 pound Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 can (13.5 oz) Coconut milk
• 1 whole Red bell pepper
• 1 whole Lime
• 0.25 cup Cilantro
• 0.5 teaspoon Crushed red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Step 3

Place the squash halves cut-side down on a baking sheet. Roast in the oven for 30-35 minutes until soft and easily shredded with a fork.

Step 4

Meanwhile, cut the chicken breast into thin strips. Season with a pinch of salt and pepper.

Step 5

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 6

Mince the garlic cloves and ginger. Thinly slice the red bell pepper.

Step 7

In the same skillet, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.

Step 8

Add the sliced red bell pepper to the skillet and cook for about 3-4 minutes until softened.

Step 9

Pour the coconut milk into the skillet, stirring to combine. Bring to a gentle simmer over medium heat.

Step 10

Return the cooked chicken to the skillet, stirring to coat the chicken in the coconut sauce. Simmer for an additional 5 minutes.

Step 11

Using a fork, scrape the roasted spaghetti squash into strands and add them to the skillet, mixing thoroughly with the chicken and coconut sauce.

Step 12

Squeeze the juice of one lime over the dish, adding a fresh burst of flavor.

Step 13

Garnish with chopped cilantro and crushed red pepper flakes before serving.

Step 14

Serve warm and enjoy your Whole30 compliant Chicken Coconut Pasta!

Nutrition Facts

Serving size	(2282.7g)

Amount per serving	% Daily Value*
Calories	1715.6

Total Fat 79.4g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 15.5g
Cholesterol 414.1mg	0%
Sodium 5576.6mg	0%
Total Carbohydrate 128.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 61.9g
Protein 137.6g	0%

Vitamin D 0IU	0%
Calcium 389.7mg	0%
Iron 7.8mg	0%
Potassium 3446.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 30.9%

Carbs: 28.9%