Dairy Free Chicken Alfredo Zucchini Noodles

5 from 1 vote

Dairy Free Chicken Alfredo Zucchini Noodles

This Dairy Free Chicken Alfredo Zucchini Noodles is a 30-minute healthy skillet meal. A low carb "pasta" dinner made with zucchini noodles and a cashew sauce. Gluten Free + Low Calorie + Paleo

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Diet: Low Calorie

Servings: servings

Calories: 346kcal

Author: Megan Olson

Ingredients

1 lb chicken breast, boneless skinless cut into 1" cubes
3 large zucchini spiralized
1 tablespoon extra virgin olive oil
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
1/4 cup sun dried tomatoes roughly chopped

For the sauce:

2/3 cup cashews raw
1/2 cup water
2 tablespoons unsweetened almond milk
2 tablespoons lemon juice
1/8 teaspoon nutmeg

US Customary - Metric

Instructions

Place cashews in a bowl with the water and soak them 1 hour. Overnight is best. The longer you soak them the easier they are to digest.
Drain the cashews of the water and toss the in a food processor with 1 cup water, unsweetened almond milk, nutmeg and lemon juice.
Blend on high until creamy and smooth. The texture will be thick. Add more water to thin it to the consistency you like. Set aside.
Heat a skillet with the extra virgin olive oil over medium heat. Add the cubed chicken, sprinkle the garlic powder, salt and pepper over it.
Cook 10-12 minutes, stirring occasionally until chicken is cooked through. Remove the chicken from the pan and set aside.
To the skillet, add the cashew sauce, parsley and sun dried tomatoes. Cook 5 minutes until bubbly and thick then add the zucchini noodles. Use a tongs to toss the noodles with the sauce.
Add the chicken back to the pan, toss to combine and serve!

Notes

Each serving equals 1 1/4 cups
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