Dairy Free Chicken Fettuccine Alfredo Recipe By Tasty

DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
• In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
• Pour the sauce over the cooked pasta and toss to coat.
• Garnish with parsley.
• Enjoy!

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

FETTUCCINE ALFREDO WITH BACON RECIPE (DAIRY-FREE)

Steps:

• After cooked pasta is drained add back into saucepan.
• Add chopped bacon, dairy-free Alfredo sauce, and salt and pepper.
• Stir until combined. Heat at a low-medium heat until heated through.
• Garnish with fresh parsley before serving.

DAIRY-FREE FETTUCCINE ALFREDO

Steps:

• Cook pasta according to package directions. Meanwhile, make the sauce.
• In a large saucepan, add vegan butter and garlic over medium heat. Sauté garlic for 1-2 minutes, until butter is just melted.
• Sprinkle flour into the pan and stir just until the flour is incorporated into the butter. Slowly add in the coconut milk and vegetable stock; use a whisk to stir away clumps and combine ingredients.
• Whisk until the mixture comes to a low boil then starts to thicken a bit. Add two tablespoons of hot starchy pasta water (the water from the pot in which you cooked the pasta) and continue to stir continuously for another minute. The sauce will continue to thicken, so it shouldn't be super thick yet at this point, but it should be thicker than when you started stirring the liquid.
• Remove from heat and immediately stir in Dijon mustard, 1 teaspoon of black pepper, and nutritional yeast flakes. Stir until the flakes have melted. Add the cooked pasta to the pan and gently toss together with the sauce, coating all of the pasta evenly.
• Salt and pepper to taste. Garnish with freshly chopped parsley.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to the boil, and cook the pasta according to package directions to al-dente.
• Season the chicken breast with salt and pepper on both sides.
• Preheat a large frying pan over medium heat and add in the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
• Set aside and allow the chicken to rest until you make the sauce, then slice it.
• In a small bowl whisk the milk and flour until no visible lumps.
• To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture together with cream cheese and broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the parmesan cheese and allow it to cook for another 1-2 minutes.
• Once the sauce has thickened stir in the sliced chicken, cooked pasta, parmesan and parsley. Season with salt and pepper and remove from heat.