Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Use a spiral slicer to make zucchinis into zoodles. Lay out zoodles on paper towels. Sprinkle with sea salt. Allow to sweat.
In a food processor or high power blender combine coconut milk and cashews. Blend until smooth, about 2 minutes. Add 3 tbsp nutritional yeast and lemon juice. Blend.
In a medium saucepan on low heat, pour the starter alfredo mixture. Allow to simmer.
In a large saucepan, heat coconut oil on medium. Place cubed chicken into a bowl. Sprinkle half of the spices of one side of the chicken, toss, and add remaining spices.
Add chicken to the skillet and cook until done. About 8 minutes. Once cooked, set to the side in a clean bowl.
Add the chopped asparagus to the skillet. Sprinkle with u00bd tsp black pepper. Allow to cook for about 5-7 minutes, depending on how tender you like your asparagus. Once cooked, add to the bowl with the chicken.
Add bacon to skillet. Allow to cook until crisp.
Add the 1/3 cup of water to the alfredo sauce. Add the remaining two tbsp of nutritional yeast. Stir.
Rinse the zoodles and use paper towels to wring out the water.
Place cooked bacon aside with other cooked ingredients. Add zoodles directly to the skillet and sautee for 2 minutes.
Add 1 cup of the alfredo sauce to the zoodles. Stir. Add more as you go until you have reached the desired amount of sauce.
Add chicken and asparagus. Continue to stir.
Crumble bacon pieces and add to the dish.
Once everything is well combined, serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.