Whole 30 Alfredo Chicken & Broccoli with Sweet Potato Pasta
Happy Monday everyone! We're diving into a fresh week and I've finally had a little time in the kitchen again to try a new recipe. Today I'm sharing a Whole 30 and Paleo friendly recipe that I adapted from Inspiralized.com and thoroughly enjoyed. As in, I enjoyed it way too much.
I printed this out in October 2016 and forgot about it in my pile of recipes to try, which explains why I didn't remember that the sauce for this recipe is supposed to taste like an Alfredo sauce! Ha! It makes me laugh now that I'm discovering this as I create this blog post because I made the sauce on Tuesday and I thought it tasted a little bit like cheese, but knew that nutritional yeast can give off that flavor. I decided I wasn't hungry enough to prepare the actual meal that evening versus eat left overs so I waited until last night to prepare the rest of it and goodness the flavors melded a little too well together. I saved the left overs to eat with some eggs this morning and yes, I will be making this recipe again. =)
The menu (Whole 30 and Paleo friendly): Alfredo chicken and broccoli with sweet potato pasta. Serves: 2
- 1 sweet potato, peeled
- salt and pepper
- 1 tbsp olive oil
- 2 thin sliced boneless skinless chicken breasts, cut into bite size pieces
- 2 cups broccoli florets
- 2 garlic cloves, minced
- 1 tbsp onion powder
- 1/2 cup raw cashews, soaked for 2-24 hours, drained
- 1 cup vegetable broth (you may end up needing less)
- 2 tbsps nutritional yeast
- 1/2 tsp salt
- 2 tsp lemon juice
- 1/4 tsp white pepper (or black pepper)
Alfredo Sauce: Place all of the ingredients into the food processor and pulse until a creamy texture. Start with 1/2 cup of vegetable broth and add in as you puree it so that you get the consistency you like. I used 1 cup of vegetable broth. You can prepare this 1-2 days in advance if you'd like.
Chicken and Broccoli Sweet Potato Pasta: Preheat the oven to 400* F. Rinse and peel the sweet potato and cut off the ends to create flat surfaces. Place onto the Spiralizer and using blade B (if you have a three blade spiralizer), turn the handle to create noodles. Spread the sweet potato noodles out on a greased, foil lined baking sheet. Roast for 10-12 minutes until al-dente.
Meanwhile, heat 1 tbsp olive oil in a non stick skillet over medium high heat. Add the chicken, salt, and pepper and cook for about 7 minutes until browned. Add in the broccoli florets and a tad more salt and pepper to taste and cook for about 5 minutes. The broccoli should be tender.
Remove the sweet potato noodles from the oven when they are finished cooking and add them to the skillet along with the Alfredo sauce, stirring to combine. Allow the dish to heat for a minute or two to heat up the sauce.
I hope you enjoyed this recipe post! If you like a little extra spice you can add red pepper flakes to the dish as well.
Make sure to subscribe below if you haven't already so that you do not miss out on any future posts! You can view my previous recipes here and note that under each main image you can select Whole 30 or Paleo to be taken to those recipes directly, as well as at the bottom of each post you can select subcategories such as chicken, coconut flour, vegetables, etc.
Wishing everyone a wonderful week!