Zucchini Pasta Alfredo with Chicken

I love Italian food, especially when it’s pasta! But why eat spaghetti that’s high-carb and nutritionally empty? Zucchini noodles are easy to make on a mandoline slicer or vegetable spiralizer. Traditional Pasta Alfredo is made with heavy cream and Parmigiano Reggiano cheese, a dairy load my body can’t tolerate. This delicious Paleo recipe uses nutritional yeast and lemon together to give a similar cheese-like flavor that’s dairy-free. It uses 1 can (1 ¾ cups) of thick full-fat coconut milk instead of cream. Hooray! Any steamer works for the zucchini noodles – I bought an inexpensive silicon steamer that fits inside a saucepan – um, does that count as Paleo? A delicious, savory main meal, I served this for a dinner with friends last week. One of them was so excited she made it for her children, and they loved it too! Serves 4

Zucchini Pasta Alfredo with Chicken

51

Ingredients

  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 1 pound boneless chicken breasts, in cubes or strips, or chicken tenders
  • 2 cloves garlic
  • 1/2 pound sliced fresh mushrooms
  • 2 green onions, sliced
  • 1 cup thick full-fat canned coconut milk, such as Native Forest classic (
  • 2 - 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped fresh parsley
  • 3/4 teaspoon unprocessed salt to taste, and some pepper
  • 1 tablespoon arrowroot powder, stirred into 3/4 cup coconut milk

Instructions

    Zucchini noodles:
  1. Make zucchini noodles per instructions on your veggie spiralizer, or mandoline slicer. Set aside on a plate.
  2. Chicken:
  3. Heat oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 10 minutes, depending on the size of your pieces. Remove from heat, put chicken on a plate and set aside.
  4. Alfredo Sauce:
  5. Heat oil in a skillet over medium heat. Add garlic, mushrooms, green onions, and parsley. Cook until mushrooms begin to soften, about 3 minutes. Stir in 1 cup coconut milk, nutritional yeast, lemon juice, and parsley into the mushrooms and bring barely to a boil. Do NOT over-boil or the coconut milk may separate.
  6. To thicken, stir arrowroot into ¾ cup coconut milk until dissolved. Pour this into the mixture on the stove and heat briefly until barely boiling an slightly thickened, about 3 minutes. Add chicken, season to taste, bring to a boil very briefly.
  7. Meanwhile, in any steamer, add ½ inch filtered water and place the zucchini noodles inside so they don’t touch the water. Bring to a boil and turn down very low, moving the noodles occasionally to cook evenly 2-3 minutes. Cook VERY briefly or they’ll wilt into nothing.
  8. Serve sauce over zucchini noodles.