SUN DRIED TOMATOES ALFREDO SAUCE RECIPES

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PALEO CHICKEN ALFREDO WITH ZOODLES - HEALING GOURMET



Paleo Chicken Alfredo with Zoodles - Healing Gourmet image

Recipe for Paleo Chicken Alfredo with Zoodles Original

Provided by Healing Gourmet

Categories     Paleo Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

2 medium zucchini
8 oz. cooked chicken (use my Pressure Cooker Chicken Recipe)
8 sun-dried tomatoes, diced
2 garlic cloves, minced
2 Tbsp. coconut oil or tallow
1 14 oz. can coconut milk
1 tsp. arrowroot
1 Tbsp. lemon Juice
¼ tsp. sea salt
1 tsp. nutritional yeast (optional)

Steps:

  • Spiralize zucchini noodles and set aside.
  • In a small saucepan, add the coconut oil, sun-dried tomatoes and garlic. Sauté over low heat for 5 minutes, just until garlic turns golden.
  • Pour in the coconut milk, sea salt and lemon juice, whisk to combine, and bring to a simmer.
  • Sprinkle in the nutritional yeast, if using. Whisk in the arrowroot, a little at a time. You may wish to use only ½ tsp. arrowroot, depending on how thick you like your sauce. Remove from heat, and set aside, sauce will continue to thicken as it cools.
  • Saute zucchini noodles over medium-high heat to al dente, about 3 minutes. Add cooked chicken and pour sauce over. Stir to combine over low heat.
  • Serve.

PALEO CHICKEN ALFREDO WITH ZOODLES - HEALING GOURMET



Paleo Chicken Alfredo with Zoodles - Healing Gourmet image

Recipe for Paleo Chicken Alfredo with Zoodles Original

Provided by Healing Gourmet

Categories     Paleo Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

2 medium zucchini
8 oz. cooked chicken (use my Pressure Cooker Chicken Recipe)
8 sun-dried tomatoes, diced
2 garlic cloves, minced
2 Tbsp. coconut oil or tallow
1 14 oz. can coconut milk
1 tsp. arrowroot
1 Tbsp. lemon Juice
¼ tsp. sea salt
1 tsp. nutritional yeast (optional)

Steps:

  • Spiralize zucchini noodles and set aside.
  • In a small saucepan, add the coconut oil, sun-dried tomatoes and garlic. Sauté over low heat for 5 minutes, just until garlic turns golden.
  • Pour in the coconut milk, sea salt and lemon juice, whisk to combine, and bring to a simmer.
  • Sprinkle in the nutritional yeast, if using. Whisk in the arrowroot, a little at a time. You may wish to use only ½ tsp. arrowroot, depending on how thick you like your sauce. Remove from heat, and set aside, sauce will continue to thicken as it cools.
  • Saute zucchini noodles over medium-high heat to al dente, about 3 minutes. Add cooked chicken and pour sauce over. Stir to combine over low heat.
  • Serve.

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