Description
A creamy and delicious dairy-free version of the classic Chicken Alfredo.
Ingredients
Scale
- 2 cups gluten-free pasta
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 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 large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- In a separate bowl, whisk together almond milk, nutritional yeast, cornstarch, salt, and pepper.
- Pour the almond milk mixture into the skillet with the chicken and garlic. Stir well and bring to a simmer.
- Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
- Add the cooked pasta to the skillet and toss to combine with the sauce.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider adding Italian herbs to the sauce.
- This recipe can be made vegan by using tofu or tempeh instead of chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg