Gluten-free, Dairy-free, Grain-free Chicken Alfredo Recipe
1 cup cashews (soaked)
2 cups boiling water
6 tablespoons coconut milk powder (available at Natural Grocers, Amazon, etc)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon lemon powder or 1 tablespoon lemon juice
1 tablespoon tapioca flour
1/4 teaspoon xanthan gum
6 ounces grilled chicken breast strips
9 ounces almond flour fettuccine (I use Cappello’s brand)
4 zucchinis spiralized (optional)
Soak cashews in a covered bowl or blender with 2 cups water for an hour or overnight. Place all sauce ingredients in a food processor. Blend all ingredients on high for 1-2 minutes until smooth and creamy. Pour the sauce into a sauté pan on the stove. Let the sauce simmer on medium heat for about 5 minutes until thickened. Add chicken strips to the sauce and allow to simmer for an additional 15 minutes. In the meantime, fill a 4-5 quart stock pot with water and bring to a rolling boil. Add spiralized zucchini and cook for 5 minutes. With the zucchini “noodles” still in the boiling water, add the grain free noodles for 1-2 minutes until they reach desired tenderness. Drain noodles and serve with the chicken alfredo sauce on top.
~ Hannah Reese, RDN Registered Dietitian Nutritionist
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