Merdith's Alfredo Chicken

Note:  I just discovered this recipe, Meredith emailed to me some time ago.  I haven't tried it yet but it sounds yummy. 
Sheilla

This recipe will make about four very hearty servings. 

Alicia loves it because of the cheese flavor that the yeast has and the noodle quality of the spaghetti squash.   

3 large all natural chicken breasts, sliced fajita style 
2 large sweet vidallia onions chopped or diced to preference 
4 garlic cloves diced fine 
2 broccoli crowns chopped to bite size ( you can add or sub mushrooms, bell peppers etc...for the broccoli) 
1 large spaghetti squash, hollowed and steamed 
garlic powder
dill 
black pepper
ground mustard 
1 can light coconut milk 
1.5 cups Bragg nutritional yeast 
olive oil 
1 tbsp coconut flour  

In a large wok, skillet or pot heat up to one half cup of olive oil over medium heat. Add onion, veggies,garlic, chicken and spices and saute until chicken is mostly done and onions are soft. Add coconut milk, coconut flour and nutritional yeast, stir to combine and let heat thoroughly before turning down to a simmer. Cover and let cook for approx 10-15 min stirring often.  While the sauce is simmering shred the cooled spaghetti squash into a large serving dish.  When the sauce is done you can go all in with squash in a pot or plate the squash and spoon Alfredo chicken over the top.