Dairy-free Chicken Alfredo
Ingredients
- 1 tbs. dried parsley
- 1 can Root Alive Coconut Milk
- 1/4 cup nutritional yeast
- 1/2 tsp. sea salt
- pepper to taste
- 1 tbs. arrowroot flour
- 1/3 cup chicken broth
- 1 tbs. lemon juice
- 4 garlic cloves minced
- 5 zucchini
- 2 chicken breasts baked
Instructions
- In a medium saucepan, sautée the minced garlic in avocado oil until lightly brown. Combine the coconut milk, nutritional yeast, sea salt, parsley, pepper, broth, and lemon juice.
- Bring the sauce to a simmer and then add in the arrowroot flour. Let simmer for 10 minutes to thicken.
- While your sauce is simmering, spiralize your zucchini. Place the zucchini in a large pan with a small amount of avocado oil and sautée for 5 minutes until soft.
- Combine the sauce with the zucchini noodles and add in your diced baked chicken breast.