Spinach Fettuccine Chicken Alfredo
I've put an FMD spin on an Italian classic. Wait until you try this alfredo sauce, it is so creamy and delicious you won't believe it is dairy-free! Use the shirataki noodles in this recipe or add your favorite Phase 3 pasta to ignite your metabolism and feel the burn!
Phase 3 | Serves 4
Prep time: 35 minutes | Total time: 35 minutes
For the Vegan Parmesan:
1/2 cup raw cashews
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
For the Chicken Alfredo:
2 packages Spinach Fettuccine (Shirataki Noodles)
4 tablespoons olive oil, divided
2 yellow squash, halved lengthwise and sliced
2 red bell pepper sliced
8-ounce package sliced mushrooms
Sea salt and freshly ground black pepper
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
4 large garlic cloves, minced
1 3/4 cups unsweetened almond milk
3 tablespoons arrowroot powder
1/3 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes
- Make the vegan Parmesan: Place the cashews, nutritional yeast, sea salt, and garlic powder in a food processor, and pulse to a fine meal. Set aside.
- Make the chicken alfredo: Prepare the shirataki spinach fettuccine according to package directions, and set aside.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and the squash, bell peppers and mushrooms. Season with salt and pepper. Sauté until the veggies are crisp-tender, about 5 minutes. Remove the veggies to a large plate or bowl with a slotted spoon.
- Season the chicken with salt and pepper, and add it to the skillet with the remaining 2 tablespoons olive oil. Sauté 5 minutes; the chicken will be browned a bit on the outside, and there will be browned bits in the bottom of the pan. Remove the chicken to the plate or bowl with the veggies.
- Add the garlic to the pan, and sauté 30 seconds. Whisk together the almond milk and arrowroot, and stir this mixture into the pan, scraping up all of the browned bits. Cook and stir for 2 minutes.
- Transfer the almond milk mixture to a blender and add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the vegan Parmesan cheese and the 1/3 cup nutritional yeast and 1/2 teaspoon garlic powder. Blend on high until creamy and smooth, scraping down the sides of the blender as necessary.
- Return the sauce to the skillet over medium heat. Add the spinach fettuccine, chicken, veggies, and any accumulated juices. Sprinkle with parsley, and toss to combine. Serve with the remaining vegan Parmesan and crushed red pepper flakes.