This recipe comes from Juli Bauer over at paleomg.com.
Although this is called “Tomato Chicken Pasta“, it relies on squash noodles rather than regular pasta. Needless to say, this is another Paleo-approved recipe.
Makes 4 portions:
- $1.64 - 1.3lb Butternut Squash
- $0.36 - 2 tsp Sea Salt
- $0.31 - 2 tsp Black Pepper
- $0.00 - 1 tsp Red Pepper
- $1.51 - 0.1 lb Sun Dried Tomatoes
- $0.10 - 1 tbsp Salted Butter
- $0.06 - 1 tbsp Publix Extra Virgin Olive Oil
- $0.74 - 0.25 lb Shallots
- $5.73 - 1.25 lb Chicken Breast
- $0.28 - 1 tsp Basil
- $0.00 - 0.3 lb Progresso Chicken Broth
- $0.77 - 0.2 lb Organic Coconut Milk (Native Forest)
Total Cost: $11.50
Cost Per Portion: $2.88
Follow the directions over at paleomg.com.
In the interest of lowering my grocery budget, I’ve been experimenting with a lot of chicken this week. Sometime this past year I found that I had developed a real distaste of chicken (probably from eating so much of the unethical, low-grade cheap stuff). However, my local butcher was offering a new lean chicken breast, raised ethically and locally, and I couldn’t resist. At $5 per pound, the ethical stuff is still more expensive than the factory-farmed garbage, but a lot cheaper than the ethical beef or fish. Most important: this stuff tastes the way chicken is supposed to taste.
I couldn’t find a spaghetti squash this week, so I used a butternut squash instead. However, I didn’t follow the directions for prepping the squash correctly, so we ended up with diced squash instead of noodles. I figure it all ends up in the same place anyway, so no harm, no foul.
Thoughts for next time:
- Cut squash in half, bake at 400*F, use fork to scrape out noodles
- Get a spaghetti squash