Paleo Garlic Chicken Alfredo #healthy #paleo

What's not to adore about a rich garlic and mushy sauce? It tastes so great, yet doesn't ever sit well with my stomach related framework. The substantial cream, margarine, and cheddar is only excessively overwhelming for me to appreciate. So I've been set for re-make a Paleo variety. Something to feel comfort nourishment ish, yet without the weight! I as of late went over this veggie lover alfredo from The Vegan 8. It looked genuinely basic, had awesome surveys, and I figured it would be an ideal supper with some chicken. So off to work I went making a marvelous, velvety, cashew alfredo sauce with tasty garlic� � .

I've gussied up the rendition to incorporate more garlic, and even a slight bit of tahini to get it considerably progressively rich. Furthermore, I essentially cherish it. It might have a perpetual place in my ice chest of sauces that I can't live without. I believe it's essential to let all of you know� ..This doesn't suggest a flavor like a correct reproduction of alfredo sauce. That is truly hard to manage without dairy items. Be that as it may, despite everything you get the equivalent "I need to lick my plate clean" soothing inclination from this rich garlic enhanced sauce.

Also try our recipe Chicken Alfredo with Asparagus

You�ll love this dairy-free, lightened up variation of Chicken Alfredo! Serve over vegetable noodles for a complete Paleo dinner the whole family will love!

Ingredients

• 1/2 cup raw cashews
•  1 lb chicken breast tenders can also use pre-cooked chicken to make it easy
•  2-3 tbsp avocado oil or olive oil, divided
•  6 cloves garlic minced and divided
•  1 medium white onion chopped
•  2 cups chicken broth divided
•  2 tbsp lemon juice
•  1 tbsp tahini
•  1/4 cup nutritional yeast non synthetic type*
•  Salt and Pepper
•  1/3 cup fresh chopped basil optional
•  Vegetable noodles to serve

Instructions

1. Soak your raw cashews for at least one hour in hot water, up to 12 hours. Drain and set aside when ready to cook.
2. Heat a large skillet to medium heat. Salt and pepper your chicken breast strips, If you have large chicken breasts, cut into smaller pieces so the cook time is shorter. Add 2 tbsp avocado oil to the skillet, then add 2 cloves minced garlic. Heat the garlic for just one minute until flavorful, then add the chicken to the skillet. Cook for 3-5 minutes per side, or until chicken is cooked all the way through. Do not overcook. Set aside to a plate and cover with foil.
3. Add the remaining avocado oil to the pan. Add in chopped onion. Let saute for 2-3 minutes to give the onion a bit more flavor. Now add the remaining minced garlic, then add in 1 cup chicken broth.
4. Let the broth and onion/garlic mixture simmer for 8-10 minutes or until onion is completely soft. You may need to add in a bit more broth to prevent any burning. But the broth should be almost completely evaporated once the onions are ready.
5. Place onion/garlic into your blender. Now add the remaining chicken broth (about 1 cup), lemon juice, tahini, nutritional yeast, and cashews. Mix in your blender on high speed until you have a smooth and creamy sauce. This may take a few minutes. You can prepare your noodles while the sauce is being made.
6. Once the sauce is smooth, adjust with salt and pepper to taste, or even add in a bit more lemon if the nut taste is strong or more nutritional yeast (for cheesy flavor).
7. If the sauce is cool, you can heat up in a small saucepan to serve (or microwave).
8. Serve over vegetable noodles with fresh cracked pepper, salt, and fresh basil.

Read more our recipe Easy Stromboli

Source : https://bit.ly/2sDDjGx