EPISODE 2: DATE NIGHT IN - GF, DF CHICKEN FETTUCCINE ALFREDO✨ this creamy and craveable fettuccine alfredo is sure to be a winner! In this mini series we're making easy but elevated recipes that aim to impress but are uncomplicated enough also allow you to relax and enjoy the moment! You're going to love the classic flavors of this dish so much you won't even be able to tell its gluten and dairy-free ❤️
Ingredients:
1/2 onion, diced
2 cloves garlic, minced
2 tbsp olive oil, divided
3/4 lb chicken, cut into 1/2 inch thick bite-sized pieces
salt and pepper to season
1 cup soaked raw cashews, rinsed
2 tbsp lemon juice
1 cup unsweetened almond milk + more as needed to thin
2-3 tbsp nutritional yeast
2 tsp salt
1/2 tsp pepper
1 lb fettuccine pasta
For serving: chopped fresh parsley
Directions:
Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat
Add the onion and saute for 2-3 minutes then add the garlic and cook for another 2-3 minutes (you want the onions to be soft and translucent and the garlic to be fragrant but not burnt)
Remove the onion and garlic from the skillet and add another tbsp of olive oil
Add the chicken in a single layer and cook and 3-4 minutes on both sides until cooked through
While the chicken in cooking, prepare your pasta according to package instruction and make the alfredo sauce by adding the soaked and rinsed cashews, lemon juice, almond milk, nutritional yeast, salt and pepper to a blender and blend until smooth
Taste and add more salt and nutritional yeast for flavor or almond milk to thin
Remove the cooked chicken from the skillet and turn the pan heat to low
Add the creamy alfredo sauce and cooked pasta to the skillet, tossing gently to combine, then return the chicken to the skillet and toss once more
Remove from heat and serve immediately with chopped fresh parsley
ENJOY!
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