Creamy Chicken Zucchini Fettuccine
This is winter season, try our flourless version of Chicken Alfredo with Zucchini Pappardelle instead of Pasta. Gluten free and light version of the well know classic!
Servings: 4 servings
- 1 each onion yellow, small chopped
- 2 cloves garlic minced
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper* optional
- 1 each large head cauliflower roughly chopped
- 2 cups chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1/2 each lime juice
- 1 tsp capers
- 1 cup mushrooms sliced
- 2 each chicken breast, 5 oz each cooked, small chopped
- 1/4 cup fresh parsley chopped (to garnish)
- 3 each zucchinis, large peeled *optional
Use a vegetable spiralizer and slice your zucchini in ribbons. Reserve on the side.
Cook the mushrooms in a deep large skillet until golden. Add chicken and continue cooking until heated through; Reserve on the side.
On the same skillet, add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened. Add the cauliflower in and continue cooking for a minute or two.
Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5 minutes.
Add Dijon mustard, nutritional yeast and lime juice to skillet and process with hand blender on high speed until super smooth and silky in consistency. Throw in capers and pulse 3 times just to mix them in and break them down a little. Add chicken and mushroom mix to sauce and warm up.
Add the zucchini to the pan, stir until well coated and cook over low heat for a minute or two.
Garnish with chopped fresh parsley.