Gluten Free Dairy Free Alfredo Recipe Recipe For Chicken

CHICKEN FETTUCCINE ALFREDO- GLUTEN FREE & DAIRY FREE

Steps:

• Heat a frying pan on high with the avocado oil. Season the chicken breast with garlic salt, black pepper, and Italian seasoning.Cook each side for about 4 1/2 minutes. Use a thermometer to read 165+ for cooked chicken. *this is a great time to start boiling the pasta!
• Add chopped garlic, onion, and shallots to the frying pan on medium-high. *for more flavor, do not wash out the pan after cooking the chicken.
• Once the garlic, onions, and shallots have softened (not browned), add the flour. Once the ingredients are coated, mix in the coconut milk, cashew milk, and chicken broth. Turn the heat to low and allow the sauce to simmer.
• Mix in the black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives. **give the sauce a taste test to determine if it needs more pepper, garlic, salt, or nutritional yeast!
• Add the sauce to a mixing bowl with the cooked fettuccine and mix until the pasta is completely coated. Top with the cooked chicken, a few pinches of black pepper, and a sprinkle of chives.

GLUTEN-FREE ALFREDO SAUCE

Steps:

• Melt butter in a heavy saucepan over medium heat. Slowly add cream, stirring until well combined, about 3 minutes. Add Parmesan cheese; cook and stir until well incorporated, about 3 minutes. Stir in garlic powder, nutmeg, and black pepper and cook for 2 minutes. Serve sprinkled with fresh parsley.

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

GLUTEN FREE CHICKEN ALFREDO

Steps:

• Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often (Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.