Chicken Fettucine Alfredo

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I labeled this recipe as potentially vegan, because the sauce is vegan and you can easily substitute the chicken with your favorite veggies or meat alternative.

If you want to make this recipe gluten-free, you can substitute the whole wheat fettucine with your favorite gluten-free pasta, but you will also need to test an alternative cheese substitute for the VeganRella (it contains oat flour which may be a problem for the gluten sensitive). Options such as Daiya or Vegan Gourmet may work well.

This recipe was submitted by Go Dairy Free viewer, Jessica of Alternatives for the Not So Vegan:

“So, I’ve been having a craving for chicken fettucine alfredo, but I can’t have it due to the butter, heavy cream and two types of cheese used…or so I thought. I have found substitutes for the butter, and the cheeses but I was having difficulty finding a suitable substitute for heavy cream. Enter godairyfree.org. The site offered several substitutes for heavy cream from soy milk mixed with olive oil to pureed silken tofu. After speaking with creater, owner, and author of Go Dairy Free, Alisa Fleming, about what method I should try, she offered her recipe [from Go Dairy Free: The Guide and Cookbook]she usually used for savory cream based sauces. I gave it a shot and came up with a delicious Chicken Fettucine Alfredo.”

Chicken Fettucine Alfredo

As noted above, omit or substitute the chicken for a vegan / vegetarian option.

  • 1 lb Chicken Breasts, cut into strips
  • 2 lbs Whole Wheat Fettucine
  • 8 oz (1 cup) Smart Balance Buttery Spread with Extra Virgin Olive Oil [may substitute Earth Balance or your favorite dairy-free margarine]
  • 2 Cups Cashews
  • 2 Cups Water
  • 4 Cloves of Garlic, minced
  • 1/2 Teaspoon White Pepper
  • 1 Cup Go Veggie Parmesan alternative
  • 1-1/2 Cup Dairy-Free Mozzarella Cheese style block, grated

Instructions

Step 1: Cook Chicken. Set aside to cool.

Step 2: Place water for pasta onto boil, about 8 cups of water. When water begins to boil add pasta and and cook until al dente.

Step 3: While waiting for the water to boil: Place cashews and 2 cups of water into blender and puree until smooth. Melt Smart Balance buttery spread in sauce pan, add cashew mixture, minced garlic cloves and white pepper and stir often. Add Vegan Topping and simmer for 8-10 minutes or until smooth. Stir Often. Add Vegan Rella Mozzarella and simmer until smooth. Stir Often.

Step 4: Cut chicken into strips and combined drained cooked noodles, chicken and sauce to a large pot and mixed. Cook until heated through.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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