4 chicken breasts, cut into strips
expeller pressed coconut oil (for frying the chicken)
salt and pepper to taste
2 tsp of paprika
2 tsp dill weed
1 medium onion, chopped
a dash of cayenne pepper
2 to 4 tbsp red wine vinegar
1 cup heavy whipping cream
2 tbsp arrowroot powder
2 cups water
1 spaghetti squash
Heat coconut oil in a pan. When hot, add the chicken and brown it from all sides. After a couple of minutes, add chopped onions, salt and pepper to taste, plus paprika. After browning the chicken on all sides, pour the 2 cups of water into the pan, cover with a lid and cook in medium low for about 20 minutes.
Now season with paprika, dill weed, and cayenne pepper. Pour in the vinegar. If you like it a little more on the sour side, add 4 tbsp vinegar. Add the whipping cream and stir well. Cover and cook on medium for another 10 minutes.
Now, mix the arrowroot powder with a half cup of water, then pour into the pan. Mix well. At that point, I like to cook the whole mixture for another 10 minutes at medium low, uncovered.
Before serving it’s a good idea to taste the sauce, and add salt or spices as needed. You may find you don’t have enough salt, or that you really like more dill weed.
The spaghetti squash can be prepared very quickly in the microwave, but I avoid the microwave. I cut the squash in half, take out the seeds, and bake it face down in a casserole dish for anywhere between 30 and 40 minutes, depending on the size of the squash.