Creamy Chicken Alfredo
Creamy Chicken Alfredo
Print RecipeSERVINGS
Ingredients
Alfredo Sauce
- 1/4 cup onion chopped
- 2 cloves garlic minced
- 1/2 tsp Celtic sea salt
- 1/2 tsp freshly cracked black pepper
- 5 cups cauliflower freshly chopped
- 2 cups chicken stock
- 1 Tbsp Dijon mustard
- 2 Tbsp nutritional yeast
- 2 Tbsp white balsamic vinegar
- 1 Tbsp lime juice
Chicken & Mushrooms
- 1 lb chicken breasts chopped
- 2 cups mushrooms sliced
- garlic, salt & pepper to taste
Zoodles/Fettuccine
- 4 cups zucchini spiralized to zoodles or fettuccine ribbons
Instructions
Alfredo Sauce
- Sautee onion, garlic, salt and pepper in a medium saucepan spritzed with non-stick cooking spray. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
- Add cauliflower and continue cooking for 1-2 minutes.
- Add chicken stock, cover and bring to a boil.
- Reduce to low heat and continue cooking until the cauliflower is tender, about 5-7 minutes. Remove from heat.
- Ladle the cauliflower mixture into a blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice. Process on high speed until smooth and silky in consistency. Add broth to the sauce if needed.
Chicken & Mushrooms
- Chop chicken and season with garlic powder, salt and pepper to taste. Sautee with mushrooms over medium/high heat in a nonstick skillet. Remove from heat and set aside.
Zoodles/Fettuccine
- Spiralize zucchini and leave raw or microwave up to 1 minute (the sauce will soften the noodles some)
- Plate zucchini (1 cup per serving). Top with 1/4 of the chicken & mushrooms and 1 cup of alfredo sauce
Notes
1 serving = 4 oz protein, 2 cups vegetable Chef's Tip: This dish can be replaced with shrimp for the chicken. Leftover chopped or shredded chicken works well too.
