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Pesto Chicken Fettuccini Alfredo: Dairy Free, Gluten Free, Yeast Free

2:10 PM


In case you haven't heard, it's Friday. Thank goodness. Fridays are always great. Always hopeful. No matter what happens, the next day is guaranteed to be Saturday. So much potential. Do you know what else has so much potential? Frozen pesto cubes. (Ha, see what I did there?) I mean, think of all those incredible dinners just waiting to happen. Mmmm.

So this week we talked about oregano pesto and we talked about faux-parma. Now we're going to talk about combining those two yummies into a totally amazing dinner. Let's face it, anything with pesto, parma and alfredo is automatically a win, right?



Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

2 chicken breasts
1/4 tsp salt
pinch of black pepper
2 tsp. oil (we use grapeseed)

1 shallot, diced
4 oz cream cheese alternative (we use Tofutti cream cheese)
1/2 cup milk alternative (we use coconut)
50 grams pesto (about two frozen cubes from our recipe here, or about 4 tbsp. of your own)
1/2 cup peas (ours were frozen, but yours don't have to be)

1 oz gluten-free fettuccini (we use Tinkyáda Brown Rice Fettuccini)

2 handfuls baby spinach, washed
parmesan cheese, to taste (we use GO Veggie!—and we reviewed it here)

1. Brown Your Chicken
Season your chicken with salt and pepper. Heat your oil in a pan over medium-high heat and add your chicken, brown both sides and cook all the way through (about 10 minutes, depending on the size of your chicken breasts). Remove and set aside.

2. Start Your Pasta
It probably takes 10–15 minutes, so start it now.

3. Make Your Sauce
Place the same pan used to brown your chicken over medium heat. Sauté your shallots until they become translucent—this should take less than a minute if your pan is hot.  Whisk in your cream cheese and milk, whisking constantly until the cream cheese is fully incorporated. Add your pesto. If it's frozen, you can add it directly from the freezer—just continue to stir until it melts

4. Combine It All
Cut your chicken into strips and turn your pan's heat down to medium-low. Stir in your peas. Once your pasta is done, add it. Then add your baby spinach. Put a lid on the pan, turn the heat to medium, and allow the spinach to wilt and the flavors to come together.

5. Serve And Parma Up
You can mix some Parmesan substitute into the dish while it's in the pan, or you can plate it and shake it on top. Or both. Let's face it, you can never have enough faux cheese.

As my Italian grandmother would say, mangia!

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