Dairy-Free Spiralized Chicken Alfredo Recipe

Dairy-Free Spiralized Chicken Alfredo Recipe

LemonChickenwithZucchiniNoodles

Pasta and all things cheese were my go-to foods — before I was diagnosed with Ulcerative Colitis. For the longest time after I had to eliminate those foods (and much more) from my diet, I absolutely craved them both. I tried everything from taking dairy pills before having some cheese (no luck, FYI) to trying out various veggie-based pasta options. Along the way, I found some great substitutes for pasta that do the trick, and in this case, are actually better than the “regular version”. 

Today’s recipe is one I experimented with at length. It combines a Cauliflower Fettuccine Alfredo recipe with spiralized veggies (and of course chicken). 

Dairy-Free Spiralized Chicken Alfredo Recipe
Serves 2
A delicious dairy-free variation of chicken alfredo, boosted with nutritious veggies.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 3 cups vegetable broth
  2. 3 cups water
  3. 1 cauliflower head, broken up into florets
  4. 1.5 cups unsweetened almond milk
  5. 1.5 tbsp lemon juice
  6. 3 tbsp nutritional yeast
  7. Salt and pepper to taste
  8. Fresh chopped parsley, for garnish
  9. 2-3 zucchinis depending on size (3 if on the smaller side)
  10. 1 lb chicken breast
  11. 1 tbsp Italian seasoning
  12. 1 tbsp coconut oil
  13. Salt and pepper (optional)
Instructions
  1. In a stockpot, bring vegetable broth and water to a boil. Add cauliflower florets to the pot and cook until tender, about 8 minutes.
  2. Using a slotted spoon, remove cooked cauliflower from the pot, reserving 1/2 cup of the broth for later.
  3. Setup your blender or food processor and transfer cauliflower to blender (this may take 2 batches unless you have a large blender or processor). Add the almond milk, reserved broth, lemon juice, and nutritional yeast to the blender. (Divide these ingredients in half if you have to do this in 2 batches).
  4. Blend until smooth and creamy.
  5. Add salt and pepper to taste
  6. On the stove, heat coconut oil in a skillet to prepare to cook the chicken
  7. Season chicken with salt, pepper and Italian seasoning, to taste
  8. Cook the chicken for about 5 minutes on each side (depending on the thickness of the chicken breasts)
  9. Once the chicken is cooked, set up your spiralizer.
  10. Spiralize 2-3 zucchinis using a smaller blade for spaghetti-like thickness
  11. Divide spiralized zucchini noodles onto plates, add chicken and pour cauliflower alfredo sauce over
  12. Garnish with parsley
  13. Enjoy!
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