Healthy Chicken Alfredo (Paleo, Whole30, Dairy Free)

A rich and creamy chicken alfredo made with a dairy-free cashew alfredo sauce and tender spaghetti squash "noodles." Shockingly good.

Yіeld :   4 servings

Prep Tіme :   5 mіns

Cook Tіme : 10 mіns

Totаl Tіme : 15 mіns

Ingredients

• Dairy Free Alfredo Sauce
• 1 1/2 cups raw cashews
• 3/4-1 cup water or unsweetened almond milk
• 2 cloves garlic peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoon salt plus more to taste
• 1 teaspoon dried basil
• Healthy Chicken Alfredo
• 2 medium chicken breasts
• Salt and freshly cracked black pepper
• 1 tablespoon avocado oil or olive oil, plus more as needed
• 28 ounces cooked spaghetti squash from about 1 large spaghetti squash
• fresh parsley chopped

Instructions

• Make the chicken:
• Season the chicken breasts on both sides with plenty of salt and pepper. Heat 1 tablespoon avocado oil over medium-high heat, then carefully add chicken breasts to pan. Cook 8-9 minutes total for medium chicken breasts and 9-10 minutes for large chicken breasts, flipping once in between cooking time. Add a little more oil to pan if necessary.
• When cooked through, remove from pan and let rest 5 minutes. Then slices into strips against the grain.
• Make the dairy-free alfredo sauce:
• In a high-speed blender, combine all ingredients. Blend until completely smooth and hot. If your blender does not heat contents, transfer sauce to saucepan and heat over low heat.
• Assemble the healthy chicken alfredo:
• Heat the spaghetti squash through, either in the microwave or in a large skillet, then top with the dairy-free alfredo sauce and sliced chicken. Garnish with fresh chopped parsley and more freshly cracked black pepper.

Recipe adapted from : @ https://40aprons.com

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