You'll cherish this without dairy, helped up variety of Chicken Alfredo! Serve over vegetable noodles for a total Paleo supper the entire family will love!

I've gussied up the form to incorporate more garlic, and even a tiny bit of tahini to get it considerably progressively smooth. What's more, I essentially cherish it. It might have a perpetual place in my refrigerator of sauces that I can't live without.

I believe it's critical to let all of you know… ..This doesn't have an aftertaste like a correct copy of alfredo sauce. That is entirely hard to manage without dairy items. In any case, despite everything you get the equivalent "I need to lick my plate clean" consoling inclination from this smooth garlic seasoned sauce. It's about as close as you can get! It was flawless over zucchini noodles, my better half delighted in with potato noodles. Additionally, it was excessively delectable with my Roasted Broccoli, however would likewise be very yummy with some natural garlic mushrooms.


Also try our recipe : Southern Style Fluffy Paleo Biscuits (Keto & Low Carb) #diet #healthyrecipe

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

Instructions :
  1. Soak your raw cashews for at least one hour in hot water, up to 12 hours. Drain and set aside when ready to cook.
  2. 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.
  3. Add the remaining avocado oil to the pan. Add in chopped onion. Let saute for 2-3 minutes to give the onion a bit more flavor. Now add the remaining minced garlic, then add in 1 cup chicken broth.
  4. Let the broth and onion/garlic mixture simmer for 8-10 minutes or until onion is completely soft. You may need to add in a bit more broth to prevent any burning. But the broth should be almost completely evaporated once the onions are ready.
  5. Place onion/garlic into your blender. Now add the remaining chicken broth (about 1 cup), lemon juice, tahini, nutritional yeast, and cashews. Mix in your blender on high speed until you have a smooth and creamy sauce. This may take a few minutes. You can prepare your noodles while the sauce is being made.
  6. Once the sauce is smooth, adjust with salt and pepper to taste, or even add in a bit more lemon if the nut taste is strong or more nutritional yeast (for cheesy flavor).
  7. If the sauce is cool, you can heat up in a small saucepan to serve (or microwave).
  8. Serve over vegetable noodles with fresh cracked pepper, salt, and fresh basil.
Source : bit.ly/2sDDjGx

Post a Comment