Prep
20minCook
20minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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 |
| 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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