For those of you who love and miss Alfredo sauce - this recipe is for you!! My whole family loves it - it does take.a little bit of time so making it on the weekend or a weeknight when you have a little extra time would be ideal.
Ingredients:
1 cup raw cashews
1 cup nut milk
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons gluten free flour
1 cup chicken broth
All the cashew cream you make
1 can full-fat canned coconut milk
1/2 – 1 teaspoon coarse salt
2 packages of Trader Joe's GF Fettuccine Noodles
2 chicken breasts
1 bag of cooked broccoli
Pepper to taste
First thing you are going to do is make the cashew cream.
To make cashew cream: Boil 1 cup of raw cashews in water for 10 minutes. Remove from heat and let cool in water. Drain. Blend in a food processor or blender with 3/4 – 1 cup nut milk until smooth, scraping sides as needed.
I cook the chicken breasts in an instant pot with a little chicken broth, salt and pepper for 8 minutes while the cashew cream is cooling. You could also use rotisserie chicken. Slow release until you are ready to shred the chicken.
Right before making the sauce, start cooking your fettuccine noodles as directed on the package.
In a large skillet or saucepan, heat olive oil to medium. Add garlic, and sauté until fragrant. Whisk in flour, until it has absorbed the oil. Slowly whisk in the broth and allow it to thicken.
Whisk in the remaining ingredients and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.
Add the cooked fettuccine noodles, chicken and broccoli to the sauce. Stir until combined.
Ingredients:
1 cup raw cashews
1 cup nut milk
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons gluten free flour
1 cup chicken broth
All the cashew cream you make
1 can full-fat canned coconut milk
1/2 – 1 teaspoon coarse salt
2 packages of Trader Joe's GF Fettuccine Noodles
2 chicken breasts
1 bag of cooked broccoli
Pepper to taste
First thing you are going to do is make the cashew cream.
To make cashew cream: Boil 1 cup of raw cashews in water for 10 minutes. Remove from heat and let cool in water. Drain. Blend in a food processor or blender with 3/4 – 1 cup nut milk until smooth, scraping sides as needed.
I cook the chicken breasts in an instant pot with a little chicken broth, salt and pepper for 8 minutes while the cashew cream is cooling. You could also use rotisserie chicken. Slow release until you are ready to shred the chicken.
Right before making the sauce, start cooking your fettuccine noodles as directed on the package.
In a large skillet or saucepan, heat olive oil to medium. Add garlic, and sauté until fragrant. Whisk in flour, until it has absorbed the oil. Slowly whisk in the broth and allow it to thicken.
Whisk in the remaining ingredients and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.
Add the cooked fettuccine noodles, chicken and broccoli to the sauce. Stir until combined.
