Chicken Alfredo - Low Carb, Dairy Free, Gluten Free
My motivation and love for cooking really started in the kitchen with my Mama.
One of the reasons I’ve made sure to carry on other people’s recipes as well as my own is that I want these memories and these people to live on. I think they deserve that! I can’t tell you how many times my brothers, sister and I texted one another trying to parcel together a recipe the way our Mama made it. It would always be a recipe that she just made because she figured out what tasted best – no recipe required. My mission has been to get those recipes recorded for posterity!
This chicken alfredo recipe is one of those recipes that I make without a written recipe, so I want to get it recorded for you. It is a somewhat forgiving recipe, and you can switch up your veggies to suit your taste.
Chicken Alfredo
1-2 lbs chicken breast (I like to use breast tenderloins)
1 Tablespoon avocado oil
1 clove fresh garlic (or ½ teaspoon minced garlic)
1 medium onion, sliced
2 cups chopped broccoli
2 cups mushrooms, sliced
2 teaspoons of Tony Chachere Spice and Herbs
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons herbes de provence
1 cup of coconut milk or unsweetened almond milk
1 box of Banza spaghetti noodles
¼ cup Parmesan Cheese or Nooch It (Cashew Grated Cheese)
Directions: Heat the avocado oil in a skillet, sauté garlic and then add chicken to the skillet. Brown on both sides and then remove from skillet. To that same skillet, add the onions and add a little more oil if needed. Sear the onions and when they are start to soften, add the mushrooms and then the broccoli. Once the veggies are softened, add the sauce along with the spices and stir. Add in the coconut milk or almond milk and stir. Gently nestle the chicken down into the sauce in the skillet and allow it to warm through. Meanwhile, heat a pot of salted water and follow the directions on the Banza package for cooking the pasta.
Note: Once the pasta is done, serve the chicken alfredo over the pasta and sprinkle with the parmesan or Nooch It.
This is great served with a side salad!
Enjoy!
