Ingredients

1 recipe Vegan Alfredo Sauce
1 large boneless skinless chicken breast
3 tbsp avocado oil or olive oil, divided
2 medium parsnips
1 head of broccoli, florets trimmed off
salt and pepper, to taste

Instructions

1.Make the Vegan Alfredo Sauce ahead of time. You can always make it the day before and store it in the fridge.
2.Peel the parsnips, slice off the ends and spiralize. Then, set the parsnip noodles aside.
3.Use a mallet to gently pound the chicken breast so that it's even in thickness. Season it with salt and pepper.
4.Heat one tablespoon of oil in a skillet on medium heat. Add the chicken breast and cook for 3-4 minutes on each side, or until cooked through. Remove to a cutting board and slice into pieces.
5.While the chicken is cooking, bring a medium pot of water to a simmer. Add the broccoli florets and cook for 4-5 minutes, then drain.
6.In a large sautee pan, heat two tablespoons of oil on medium heat. Add the parsnip noodles and cook for 2-3 minutes, using tongs to stir. Then add the sliced chicken, broccoli and alfredo sauce. Start with 1/2 to 3/4 of the sauce and add as much as you'd like. Stir for another minute or two. If the alfredo sauce is too thick, add 1-2 tablespoons of water.
7.Season with salt and pepper, if desired, and serve immediately.

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