Description
A creamy and delicious dairy-free version of the classic Chicken Alfredo, perfect for those with dietary restrictions.
Ingredients
Scale
- 2 cups gluten-free pasta
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 1 cup cashews, soaked
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the gluten-free pasta according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and add the diced chicken. Cook until browned and cooked through.
- In a blender, combine soaked cashews, vegetable broth, minced garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Pour the cashew sauce over the cooked chicken and stir to combine.
- Add the cooked pasta to the skillet and toss everything together until well coated.
- Serve hot, garnished with fresh parsley.
Notes
- For a nut-free version, substitute cashews with silken tofu.
- Adjust the thickness of the sauce by adding more or less vegetable broth.
- Feel free to add vegetables like broccoli or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg