Paleo & Whole30 Chicken with Butternut Squash Carbonara

31 Jan

Totally craving a creamy Italian dish right now.  Since I’m not up for a cheat meal I figured I’d come up with a clean equivalent.  This dish absolutely hit the spot!

Whole 30 Chicken with butternut squash carbonara

Whole 30 Chicken with butternut squash carbonara


10 oz. uncured nitrate free no sugar added bacon

1 yellow onion, diced

3 cloves garlic, minced

3 cups cubed butternut squash (I cheated again and bought a big back of cubed butternut squash from BJ’s Wholesale and measured out 3 cups.  If buying fresh, whole squash a 2 pound squash should be the right amount: peel, seed, and cube)

2 cups organic low sodium chicken stock or broth

5 fresh sage leaves, finely chopped

1 pound thin sliced chicken breast

2 eggs

Olive oil

Kosher or sea salt


5 zucchini, peeled and julienned (julienne until you reach seeds then stop, do this on all sides of zucchini)

Italian nutcrumbs

1 cup almond flour

2 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher or sea salt

2 tsp. pepper


Preheat oven to 400°F.  Lay bacon in a single layer on a baking sheet and bake at 400°F until crisp, about 20 minutes.  When bacon is cool to handle brake into tiny pieces.

For the sauce, heat a few tablespoons of olive oil in a pot over medium heat.  When hot add onion and sauté for 3 minutes.  Add garlic and sauté 2 minutes.  Add butternut squash and sauté 5 minutes.  Add chicken stock or broth and bring mixture to a boil.  Once boiling reduce heat and simmer for 15 minutes.  Remove from heat and puree with an immersion blender.  If you don’t have an immersion blender transfer to a regular blender.  Once sauce is smooth season to taste with salt and pepper and add bacon and sage.

Whisk eggs together in a large bowl.  Combine the nutcrumb mixture on a large plate.  Dip the thin chicken breasts in the egg then coat with the nutcrumb mixture.  Shake off any excess nutcrumbs from the chicken.  Coat a large skillet with olive oil and heat over medium high heat.  When oil is hot add the chicken, you should be able to fit 3-4 pieces at a time, and cook up to 3 minutes.  Flip and cook the other side for 2-3 minutes.  This is sufficient cooking time for THIN sliced chicken breasts.  If you are using regular chicken breasts you can finish them in the oven at 350-375°F for 10 minutes.

Heat a few tablespoons olive oil in a pot over medium heat.  Add the zucchini “noodles” and sauté for approximately 3 minutes until they are crisp tender.  Toss the noodles with the butternut squash sauce and serve with chicken.


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