You'll cherish this sans dairy, helped up variety of Chicken Alfredo! Serve over vegetable noodles for a total Paleo supper the entire family will love!
I can't recall the last time I had genuine alfredo sauce, I simply realize that it presumably tasted perfect however made my stomach hurt. You as well? What's not to adore about a rich garlic and mushy sauce? It tastes so great, yet doesn't ever sit well with my stomach related framework. The substantial cream, margarine, and cheddar is only excessively overwhelming for me to appreciate.
So I've been set for re-make a Paleo variety. Something to feel comfort sustenance ish, yet without the weight! I as of late ran over this vegetarian alfredo from The Vegan 8. It looked genuinely basic, had phenomenal surveys, and I figured it would be an ideal supper with some chicken. So off to work I went making a marvelous, rich, cashew alfredo sauce with tasty garlic… … .
Ingredients :
- 1/2 cup raw cashews
- 1 lb chicken breast tenders can also use pre-cooked chicken to make it easy
- 2-3 tbsp avocado oil or olive oil, divided
- 6 cloves garlic minced and divided
- 1 medium white onion chopped
- 2 cups chicken broth divided
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1/4 cup nutritional yeast non synthetic type*
- Salt and Pepper
- 1/3 cup fresh chopped basil optional
- Vegetable noodles to serve
- Soak your raw cashews for at least one hour in hot water, up to 12 hours. Drain and set aside when ready to cook.
- Heat a large skillet to medium heat. Salt and pepper your chicken breast strips, If you have large chicken breasts, cut into smaller pieces so the cook time is shorter. Add 2 tbsp avocado oil to the skillet, then add 2 cloves minced garlic. Heat the garlic for just one minute until flavorful, then add the chicken to the skillet. Cook for 3-5 minutes per side, or until chicken is cooked all the way through. Do not overcook. Set aside to a plate and cover with foil.