Chicken Alfredo and Asparagus
A dairy free alfredo sauce, combined with chicken, zoodles, asparagus, and BACON!
10 minutes
35 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 2536 |
| Fat: | 219 g |
| Carbohydrates: | 56 g |
| Protein: | 152 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 12 oz 12 oz 12 oz Coconut Milk, Canned, Full Fat
- 1.5 cup 1.5 cup 1.5 cup Cashews, raw
- 0.333 cup 0.333 cup 0.333 cup Water
- 1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
- 5 Tbsp 5 Tbsp 5 Tbsp Nutritional Yeast
- 2 lb 2 lb 2 lb Chicken Breast, Skinless, cubed
- 1.5 tsp 1.5 tsp 1.5 tsp Oregano, dried
- 1 tsp 1 tsp 1 tsp Black Pepper, save 1/2 tsp for asparagus
- 1 tsp 1 tsp 1 tsp Thyme, dried
- 2 tsp 2 tsp 2 tsp Basil, dried
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 3 whole 3 whole 3 whole Zucchini
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- 10 whole 10 whole 10 whole Asparagus
- 4 pieces 4 pieces 4 pieces Bacon
Process
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.
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My Notes:
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I was REALLY surprised at how tasty this was! I was honestly kind of put off at first at the thought of this faux-fredo made with cashews and coconut milk. I didn’t have nutritional yeast, so I substituted parmesan instead, the same amount, and it was very good. I did add some garlic salt to the sauce and it helped a little bit to make it taste like alfredo. I would definitely recommend this recipe!