Milk Free Salmon Vegetable Fettuccine Recipes

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DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY



Dairy-Free Chicken Fettuccine Alfredo Recipe by Tasty image

Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock.

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta, uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk
1 cup chicken stock, or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste

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!

Nutrition Facts : Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

MILK FREE SALMON VEGETABLE FETTUCCINE



Milk Free Salmon Vegetable Fettuccine image

Substitutes chicken broth for milk for those who cannot digest milk. From Baby Let's Cook! Under the 12-18 month chapter.

Provided by WI Cheesehead

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb fettuccine
3 teaspoons olive oil
1 medium carrot, peeled, trimmed and cut into 1/4-inch rounds
1 cup broccoli floret
1/4 lb snow peas, trimmed, stringed, rinsed and cut into 1/4-inch strips
1 garlic clove, minced
2 tablespoons flour
2 1/2 cups low sodium chicken broth or 2 1/2 cups bottled clam juice
1/2 lb cooked fresh salmon, flaked or 1 (16 ounce) can salmon, drained anc carefully picked over
1/4 teaspoon dried tarragon
1 tomatoes, cored and coarsely chopped

Steps:

  • Bring a large pot of water to boil and add the fettuccine to cook until it is tender and not chewy, about 12 to 15 minutes.
  • Drain and rinse under cold running water.
  • Drain again and toss in a bowl with 1 tsp of the oil.
  • While the fettuccine cooks, bring another pot of water to a boil and blanch the carrot, broccoli, and snow peas, one at a time, until each is crisp tender, about 5 to 7 minutes each. When each is cooked, remove with a slotted spoon to a colander, and rinse under cold water.
  • Set aside, covered to keep warm.
  • Heat the remaining 2 tsp of oil in a large skillet over medium heat.
  • Add the garlic and cook briefly, then stir in the flour whising constantly until it is well blended.
  • Gradually add the chicken broth, continuing to whisk until the broth thickens, about 5 minutes.
  • Add the cooked vegetables, salmon and tarragon to the sauce.
  • Divide the warm pasta among four plates.
  • Spoon the sauce over the pasta and top with chopped tomatoes.

Nutrition Facts : Calories 382.8, Fat 9, SaturatedFat 1.8, Cholesterol 77.3, Sodium 113.3, Carbohydrate 51.5, Fiber 3.5, Sugar 3.9, Protein 24.6

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