Description
Recipe Silky coconut milk sauce with glutenfree pasta vegan chicken Enjoy a quick rich and 100 dairyfree dinner everyone will loveÂ
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz gluten-free fettuccine or linguine
- 1 cup raw cashews
- 3 cloves garlic, minced
- 2 cups unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil or avocado oil
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook your gluten-free pasta according to package directions until al dente. Drain and set aside, reserving about a cup of the starchy pasta water.
- Season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Drain the soaked cashews and add them to a high-speed blender. Add the almond milk, minced garlic, nutritional yeast, lemon juice, salt, pepper, and onion powder. Blend on high for 1-2 minutes, until the sauce is completely smooth and creamy.
- Reduce the heat under the skillet to medium-low. Pour the creamy cashew sauce into the skillet. Let it warm gently for 2-3 minutes, stirring occasionally. Add the cooked chicken and any accumulated juices back to the skillet. Add the cooked pasta and toss everything together until coated. If the sauce is too thick, add a splash of the reserved pasta water.
- Divide the pasta among bowls, garnish with plenty of fresh parsley, and serve immediately.
Notes
A rich, creamy, and comforting dairy-free and gluten-free chicken alfredo pasta recipe. Made with a velvety cashew-based sauce, it’s a dietary-friendly comfort food dream come true.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 620 kcal
- Sugar: 4 g
- Fat: 28 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 38 g