Chicken Alfredo with Almond Milk

Chicken Alfredo is my most favourite pasta meal.  There’s nothing quite like it.  This is such a simple and tasty recipe, that you will want to make over and over again! 

This recipe is a lighter version of regular Alfredo recipes, using Almond Milk instead of cream. It’s super easy to make and takes less than 30 minutes to make!  If I can do it, so can you! 

You can add just about any vegetable to it; mushrooms, broccoli, peas, peppers etc. 

Just thinking about it makes me want to make another batch.  

 

Serves 6-8

  • 900g package of fettuccine (You can use any kind of pasta)
  • 2-3 boneless skinless chicken breasts (use 3 if you like more chicken on your plate)
  • 2 cups of broccoli florets. 
  • 3 Tbsp soy margarine (you can also use olive oil)
  • 2 1/2 cups Almond Breeze (original not flavoured) 
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups parmesan cheese

 

 

Directions:

  1. Cut chicken breasts into small cubes and cook till cooked through. *Tip: Add a little salt, pepper and garlic powder to the chicken so it’s not so bland. 
  2. cook fettuccine according to package directions, drain and set aside. 
  3. boil broccoli until tender (but not mushy) and drain. 
  4. in a large skillet, melt margarine on medium heat. Once margarine is melted add almond milk, salt pepper and garlic powder and heat over medium-low heat.
  5. Turn the heat to low, add the cheese, and whisk until melted. Note: parmesan cheese isn’t an easy-melting cheese and it’s okay to see tiny clumps. If it’s too thick, add a dash more of Almond milk, if too thin, add a little flour. 
  6. Add cooked chicken, broccoli and pasta to Alfredo sauce and stir to coat evenly
  7. Serve immediately and enjoy! 

 

You can make this ahead and freeze.  DO NOT LEAVE ALFREDO SITTING ON THE COUNTER. Cook and freeze right away! 

*If batch cooking, cook noodles to al dente not to overcook the noodles when reheating. 

*Cook from frozen or thaw in fridge overnight. Add a little almond milk while cooking if sauce has separated from the pasta.

*Tip: If cooking from frozen, add a little almond milk while cooking if the sauce has separated from the pasta.

 

 

 

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