Chicken Alfredo – Paleo style!
Fettuccine Alfredo was one of my very favorite things pre-grain-free days so I had pretty high expectations when I experimented with a Paleo version. But we loved this.
A whole, whole lot!
We licked our plates clean and it was decided then and there that I must make it again asap.
And let’s just talk about the zucchini/squash noodles for a minute. I can’t go one minute further until I tell you about this Spirelli gadget.
If you don’t have a Spirelli yet, you must stop whatever you are doing right now and get one this very minute. Trust me on this. This thing is my new BFF. I’m planning on filming a video of me using it/reviewing it for you all so you can see for yourself how amazing it is, but I haven’t done it yet (we just moved so give me a little break I so wish we would have captured on film the moment I first used it. I was embarrassingly giddy over it. So for now, just take my word that the Spirelli is officially the coolest gadget ever and it’s a must have for grain-free folk like ourselves. I bought mine on Amazon here.
Pasta shmasta. I’ll take my zuchinni noodles any day of the week
Because if we’re being honest, pasta really doesn’t taste like anything. It’s really all about the sauce, right? And this Alfredo is so dang good. If I didn’t actually make the recipe myself, I would never believe that there is not an ounce of heavy cream in it at all!
- For the chicken:
- 4 chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh basil
- 1 tablespoon fresh oregano
- 3 cloves garlic, minced
- sea salt and pepper, to taste
- For the Alfredo:
- 1 head of cauliflower, cut into florets
- 8 cloves of garlic, minced
- ¼ cup butter or ghee, melted
- 4 cups chicken stock
- sea salt and white pepper, to taste
- optional if you tolerate dairy: ½ cup romano or parmesan cheese (Romano
is an excellent choice because it’s made from the milk of sheep. Sheep are
almost always exclusively grass-fed.)
- For the noodles:
- ½ to 1 zucchini or yellow summer squash per serving (if you are serving 4, use
between 2 and 4 zucchinis, depending on their appetites), spiralized into
noodles using this
- 1 T olive oil or butter
- sea salt to taste
- pinch of garlic powder
- Mix together the olive oil, balsamic, herbs and salt and pepper in a small bowl.
- Pour the marinade over the chicken and marinate in the fridge for at least 1 hour up
to 24 hours.
- When it’s finished marinating, preheat the oven to 350.
- Using a skillet, brown both sides of the chicken breast over medium high heat. This
should only take a minute or two per side.
- Once both sides are seared/browned, transfer the skillet to the oven (or put them
in baking dish) and cook the chicken until cooked through – about 20 – 25
minutes, depending on the thickness of the breasts. Let sit for 5-10 minutes
- For the Alfredo:
- Put the cauliflower florets and chicken stock in a large pot. Bring to a boil.
- Reduce heat, cover and let cook for 10-15 minutes or until tender.
- Meanwhile, put the butter in a skillet over medium low heat and let melt.
- Once melted, add the garlic cloves to the skillet and cook for 2 minutes or until
softened and fragrant. Set aside.
- Once the cauliflower is tender, do not drain the chicken stock. Instead, transfer
the cauliflower to a blender or food processor using a slotted spoon.
- Add to the blender/food processor 1½ cups of the chicken stock, the
garlic/butter, salt and pepper and cheese if you are using cheese.
- Process for a few minutes until sauce is completely smooth and creamy.
- For the zucchini/squash noodles:
- Add the olive oil, zucchini noodles, salt and pinch of garlic powder to a skillet over
medium heat and cook for a few minutes or until the noodles are done to your
- Once they are cooked to your liking, drain off any water.
- To serve:
- Add the cooked zucchini noodles to each plate. Add a hefty dose of Alfredo
sauce and top with chicken.