Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)
This parsnip noodle chicken alfredo is 100% gluten-free and dairy-free. It's a delicious, healthier take on the classic chicken alfredo recipe.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 recipe Vegan Alfredo Sauce
- 1 large boneless skinless chicken breast
- 3 tbsp avocado oil or olive oil (divided)
- 2 medium parsnips
- 1 head of broccoli (florets trimmed off)
- salt and pepper (to taste)
Instructions
- 1
Make the Vegan Alfredo Sauce ahead of time. You can always make it the day before and store it in the fridge.
- 2
Peel the parsnips, slice off the ends and spiralize. Then, set the parsnip noodles aside.
- 3
Use a mallet to gently pound the chicken breast so that it's even in thickness. Season it with salt and pepper.
- 4
Heat one tablespoon of oil in a skillet on medium heat. Add the chicken breast and cook for 3-4 minutes on each side, or until cooked through. Remove to a cutting board and slice into pieces.
- 5
While the chicken is cooking, bring a medium pot of water to a simmer. Add the broccoli florets and cook for 4-5 minutes, then drain.
- 6
In a large sautee pan, heat two tablespoons of oil on medium heat. Add the parsnip noodles and cook for 2-3 minutes, using tongs to stir. Then add the sliced chicken, broccoli and alfredo sauce. Start with 1/2 to 3/4 of the sauce and add as much as you'd like. Stir for another minute or two. If the alfredo sauce is too thick, add 1-2 tablespoons of water.
- 7
Season with salt and pepper, if desired, and serve immediately.