Creamy Chicken Alfredo
Ingredients
The chicken
-
1½
lbs
chicken thighs
-
2
tbsp
Italian seasoning
-
½
tsp
sea salt
-
½
tsp
ground pepper
-
1
tbsp
avocado oil
The alfredo sauce
-
1
cup
water
-
1
whole
lemon, juice of
-
2
cups
raw whole cashews
-
2
tbsp
nutritional yeast
-
1
tsp
garlic powder
-
1
tsp
ground black pepper
-
½
tsp
sea salt
The rest
-
1
cup
bone broth or chicken stock
-
2
whole
zucchini, spiralized into noodles
-
to taste
parsley, chopped (optional garnish)
Instructions
- Blend all alfredo sauce ingredients in a high-powered blender until smooth and creamy, then set aside.
- Heat a large skillet over medium heat and add avocado oil and chicken, seasoning with half the Italian seasoning, salt, and pepper.
- Sear chicken undisturbed for 5-6 minutes to form a brown crust, then flip and season with remaining Italian seasoning, salt, and pepper, cooking until fully done.
- Remove chicken and set on a cutting board. While chicken cooks, spiralize zucchini.
- In the same pan, reduce heat to low, add bone broth, and deglaze the pan before adding the alfredo sauce, stirring continuously to heat.
- Cut chicken into strips or cubes and serve over zucchini noodles, drizzling with sauce and garnishing with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
400mg
Cholesterol
100mg
You might also like