Dairy-Free Chicken Pesto Alfredo (Edit recipe)

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A pasta dish that can be made without dairy or gluten? Yes, please! This dish is loaded with the most delicious flavor that the entire family will love. ENJOY!

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Original Recipe

PREP TIME

24 hours

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 4

Ingredients

3 Pasture-raised Chicken Breasts - US Wellness Meats
0.5 cup Avocado Oil
0.25 cup Red Wine Vinegar
0.25 cup Coconut Aminos
1 tsp Himalayan Pink Salt
1 Tbsp Italian Seasoning
1 tsp Garlic Powder

ALFREDO INGREDIENTS

1 cup Cashews, Raw, Soaked and covered with water for 24 hours
1 Onion, Diced
1 cup Bone Broth, Bone or Vegetable Broth
1 Tbsp Avocado Oil
2 tsp Himalayan Pink Salt
4 Garlic, Cloves
1 Tbsp Lemon Juice
0.25 cup Nutritional Yeast
2.5 oz Basil, Fresh, 3 Large Handfuls
0.25 cup Extra Virgin Olive Oil
12 oz Gluten-Free Penne Rigate - Jovial Foods, Any type of pasta will do!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate the chicken by combining the AVO, red wine vinegar, coconut aminos, pink salt, Italian seasoning, and garlic powder.
Mix well and pour over the chicken.
Marinate the chicken for at least 4 hours, and up to 24.
In a medium sized saucepan add the onion, and avocado oil. Sauté over medium low heat until the onions are translucent.
Add 1 cup of the broth to the onions and simmer on low for 10 minutes.
In a food processor, add the salt, garlic, lemon juice, nutritional yeast, basil, and EVOO. Process until fully combined.
Add the onion mixture to the food processor and process until fully combined.
Place the alfredo back into the saucepan and simmer on low stirring occasionally.
In a large pot make the pasta according to the package instructions.
Drain the pasta and rinse with cold water and add back to the cooled pot. Set aside.
Heat the grill to 450F.
Grill the chicken for 4 minutes.
Flip the chicken and grill for an additional 4 minutes.
Let the chicken cool and then slice.
Place the pasta pot over low heat and add the alfredo.
Mix the alfredo with the pasta until fully coated and heated through.
Plate the pasta, and top with the sliced chicken.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	961
Fat:	61 g
Carbohydrates:	85 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	1850 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.