Dairy-Free Chicken Alfredo
 
Prep time
Cook time
Total time
 
This delicious dinner recipe is from my cookbook, Eat Dairy Free. I usually serve it with salad, steamed broccoli florets, or asparagus on the side. The greens balance this rich, creamy, and oh-so-easy pasta.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 8 ounces uncooked spaghetti or fettuccine (wheat-based or gluten-free)
  • ¾ cup raw cashews
  • 1 cup chicken broth
  • ¼ cup full-fat canned coconut milk
  • 2 garlic cloves, crushed (about 1 teaspoon)
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes or strips
  • 1 tablespoon non-GMO cornstarch, potato starch, or all-purpose flour
  • ⅛ teaspoon + ¾ teaspoon salt, divided
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • Water, as needed
  • Fresh herbs, to garnish (optional)
Instructions
  1. Cook the pasta according to the package directions while preparing the rest of the meal.
  2. Place the cashews in your spice grinder or food processor and whiz into a powder, about 30 to 60 seconds. Add the cashew powder to your blender with the broth, coconut milk, and garlic, and puree until smooth, about 1 to 2 minutes.
  3. Put the chicken in a medium bowl and stir in the starch or flour, ⅛ teaspoon salt, and a few turns of freshly ground black pepper. The ingredients should be evenly distributed with no dry spots remaining.
  4. Heat the oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, searing on all sides. It’s okay if the chicken isn’t fully cooked through.
  5. Pour the cashew mixture into the skillet (you can pour it through a fine mesh sieve to catch any remaining cashew pieces). When it begins to bubble, reduce the heat to medium-low and continue to cook while whisking, until it reduces to your desired thickness and the chicken is cooked through. This takes about 5 minutes for a nice, thick consistency. If it thickens too much, whisk in water, 1 tablespoon at a time, to reach your desired consistency.
  6. Season the sauce with ¾ teaspoon salt (or to taste) and black pepper, to taste. The amount of salt needed might vary based on the broth you use.
  7. Divide the cooked pasta between four plates, top with the chicken and sauce and garnish with fresh herbs, if desired.
Notes
Vegan Option: Mushrooms are delicious with this sauce. Substitute ½ to 1 pound of your favorite variety (we like Baby Bellas), thickly sliced, in place of the chicken. For the broth, substitute a “no-chicken” or mushroom variety.
Nutrition Information
Serving size: ¼ recipe Calories: 515 Fat: 22.1g Saturated fat: 6.3g Carbohydrates: 42.8g Sugar: 2g Sodium: 795mg Fiber: 1.2g Protein: 38g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chicken-alfredo-recipe