Guys, this is Chicken Alfredo recipe is totally indulgent tasting and made with all good for you foods, just don’t tell your friends and family, they won’t believe you! Easy to make and perfect for the holidays or any day of the week.
Dairy Free Chicken Alfredo
1 small-medium roasted spaghetti squash
2-4 pasture raised chicken breasts
1/2 cup chicken bone broth
5-8 oz fresh baby spinach
8 oz package mushrooms sliced
1 cup raw soaked cashews (30-40mins)
1 cup full fat coconut milk
5 cloves garlic (2 chopped)
1 lemon juiced
3 tbls nutritional yeast
5 large basil leaves chopped
Pinch dried chili flakes
1-2 tbls ghee
Green onions sliced
OPTIONAL if you can eat good quality parmesan, grate a wee bit in the sauce
Roast your spaghetti squash and set aside.
Soak your cashews for a minimum of 30 minutes and drain.
Cook your chicken breasts in a skillet with ghee and s&p until browned on each side. Add in the 2 cloves chopped garlic and sliced mushrooms, saute until soft and fragrant. Add 1/4 – 1/2 of the sock to the skillet. Simmer a few. Shred the chicken.
Add in the spaghetti squash (maybe only half if it was a big one) to the skillet with the chicken and give a toss. Turn on low.
To make the alfredo, I use my Ninja smoothie cup and add the cashews, coconut milk, lemon juice, 3 cloves garlic, nutritional yeast, 4 basil leaves (reserve one for garnish), s&p to taste, shake of onion powder, chili flakes. BLEND until creamy and delicious. Taste and adjust seasonings to taste.
Pour alfredo sauce over the chicken and mushrooms in the skillet. Give a good toss. Stir in some baby spinach, as much or as little as you want. Serve with sliced green onions and fresh basil on top. ENJOY!!