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Jayde

Dairy-free Chicken Alfredo

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Servings: 2
Ingredients Method

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

Method
 

  1. 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.
  2. Bring the sauce to a simmer and then add in the arrowroot flour. Let simmer for 10 minutes to thicken.
  3. 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.
  4. Combine the sauce with the zucchini noodles and add in your diced baked chicken breast.