As you know, I’ve been trying to Paleo-ize some of Will’s favorite foods, so that his Paleo diet experiment doesn’t seem so awful. I think I’ve been doing a pretty good job with things like Paleo Pumpkin Spice Cookies and Paleo Chili, but I wanted to take on a whole other challenge – Italian food. Italian food is loaded with Paleo no-nos. Pasta, cream, breaded chicken.
So what dish to make? Will’s a fan of Fettuccini Alfredo, so Alfredo it is!
How exactly does one make Alfredo without pasta or dairy? Like this:
Replace the pasta with zoodles. Saute up some unbreaded garlic chicken, and create a creamless creamy sauce out of…
…wait for it…
Does it taste exactly like fettuccini alfredo? No – not exactly, but it is a great healthy alternative to the usually carb and cream laden dish.
Plus, like most recipes on this blog, it’s very easy to make.
- 1.5 lbs boneless skinless chicken breast, cut into strips
- garlic powder
- 2 large zucchinis
- 2 teaspoon coconut oil
- 2 cloves garlic, minced
- 2 cup cauliflower florets (I used frozen)
- 1 cup water
- 2 tablespoons of almond milk (or dairy free milk of choice)
- salt, to taste
- black pepper, to taste
- Rub spices into chicken.
- Saute in a large skillet over medium high heat about 4 minutes per side, or until cooked through.
- Set aside.
- Create noodles out of the zucchini using a spiralizer or peeler.
- Place coconut oil in a medium sauce pan over medium heat.
- Add garlic and saute until tender.
- Add in water and cauliflower. Bring to a boil. (Water won't cover cauliflower.)
- Once at a boil, reduce heat and let simmer for 8-10 mins, until you can easily pierce the florets with a fork.
- Transfer to blender and blend with almond milk, salt, and pepper until it is at a smooth and creamy consistency.
- Place sauce, chicken, and zoodles in large skillet and mix together, adding any additional spices necessary.
- Remove from heat, dish out, and enjoy!
What’s your favorite Italian dish?
Zoodles – yay or nay?
Ever made a cauliflower “cream” sauce?