Herbed Lemon Chicken "Pasta" in Garlic Gravy

I adapted this recipe from a non-paleo recipe I found on the website Goddess of Scrumptiousness

Anytime I mix chicken and spaghetti squash in my house, we usually have a hit. Throw some garlic gravy in there...winner, winner, chicken dinner!

Ingredients:

1 Spaghetti Squash

2 pounds chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

4 teaspoons fresh thyme, chopped

4 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of 1 lemon

1/4 cup extra virgin olive oil

2 teaspoons coarse salt (not table salt)

1 teaspoon fresh cracked black pepper

2 tablespoons coconut oil (to sauté the marinated chicken)

For the garlic gravy:

1/4 cup, plus 1 tablespoon organic butter or ghee (or animal fat if you prefer)

2 tablespoons coconut oil

4 large cloves garlic, finely minced

2 tablespoons almond flour

2 ½ cups chicken stock

2 tablespoons coconut milk

1 tablespoon fresh basil, chopped

¼ cup parsley, chopped (to sprinkle/finish the pasta)

2 cups whole cherry tomatoes

1. Add all the marinade ingredients into the chicken and marinate for  anywhere from 20 minutes to overnight

2. Preheat oven to 400 degrees F.

3. Cut squash in half and scoop out the seeds. Place both halves cut side down on a baking sheet. Add 1 cup of water to the pan. Bake for approx. 30 minutes. You will know when it's done when the shell "gives" a little when you press on it. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.

3. Sauté the marinated chicken in coconut oil until cooked (about 4-5 minutes) then set aside.

4. Place sauté pan over medium heat and add 1/4 cup butter and coconut oil.

5. Sauté garlic until fragrant and soft.

6. Add almond flour and cook for a minute.

7. Add chicken stock and coconut milk and simmer gravy until thickened (about 20 minutes) When the gravy appears thickened, add the 1 tablespoon of ghee to help thicken it a little more. 

8. Add the spaghetti squash into the gravy and toss with the chopped basil.

9.Add the sauteed chicken and cherry tomatoes. Simmer for 5-10 minutes to soften the tomatoes.