Description
A creamy and delicious dairy-free chicken alfredo that is perfect for a comforting meal.
Ingredients
Scale
- 2 cups gluten-free pasta
- 1 lb chicken breast, diced
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- In a bowl, whisk together almond milk, nutritional yeast, onion powder, garlic powder, salt, and pepper.
- Pour the almond milk mixture into the skillet with the chicken and bring to a simmer.
- Add the cooked pasta to the skillet and toss to combine, allowing the sauce to thicken slightly.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add red pepper flakes.
- Feel free to add vegetables like broccoli or spinach for added nutrition.
- This dish can be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg