Chicken Pasta Toss

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This is a recipe that became a family favorite back in our pre-paleo days. The only thing I had to change to make it paleo was spaghetti squash for angel hair pasta. I’m happy to say that it is still a family favorite!

Chicken Pasts Toss


  • 1 spaghetti squash
  • 1/2 cup water
  • 2 lbs chicken breasts, cubed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon of extra-virgin olive oil

For sauce:

  • 1 teaspoon oregano
  • 1 tablespoon garlic powder
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups of baby spinach
  • Dash of crushed red pepper
  • 1 handful chopped basil


  1. Preheat oven to 400 degrees F.
  2. Cut squash in half and scoop out seeds. Place squash cut side down on baking sheet with 1/2 cup water. Place in oven and bake for approx. 30 minutes. You will know when it’s done when the shell “gives” a little when you press it down. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.
  3. Heat coconut oil in pan over med-high heat. when oil is melted, add chicken and crushed garlic and saute until it is cooked through. RemoveĀ and set aside.
  4. Add all the ingredients for your sauce to the pan and simmer about 10 minutes. Then add your squash and saute for about 5 more minutes. Throw in your chicken and cook until the chicken is heated.
  5. Throw it all in a big bowl and toss with extra-virgin olive oil. Enjoy!



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