Paleo Chicken Alfredo
Nutrition per serving
Calories | 724 kcal |
Protein | 64.2 g |
Carbs | 26.6 g |
Fats | 41.4 g |
Saturated Fat | 1.9 g |
Monounsaturated Fat | 4.9 g |
Polyunsaturated Fat | 1.5 g |
Sugars | 4.3 g |
Fiber | 4.4 g |
Sodium | 163 mg |
Ingredients
Olive Oil | |
Garlic | |
Chicken Breast | |
Dried Tarragon | |
Cashew Nuts | |
Onion Powder | |
Garlic Powder | |
Ground Mustard Seed | |
Black Pepper | |
Paprika | |
Noodles, Kelp |
Preparation
1. Cut chicken breast into 1-inch cubes. Set aside.
2. Rinse kelp noodles then chop.
Cooking
1. Heat olive oil in a medium-size skillet over medium-high heat. Saute garlic until aromatic. Add chicken cubes and continue to saute until chicken browns on all sides.
2. Stir in chopped kelp noodles and tarragon. Reduce the heat to a slow simmer, cover and cook the mixture for about 25 minutes.
3. When cooked, reserved liquid from the skillet. Carefully pour the liquid into a small container. Set aside for later use.
4. Combine cashew nuts, garlic, onion and mustard powder, black pepper, salt (optional) and paprika in a blender. Blend the mixture into a fine powder. Pour the reserved liquid slowly into the blended powder and blend once more until it becomes a thick sauce. Scrape down the sides of blender frequently, while doing this. Continue adding the liquid into the blender until you get the right consistency.
5. Add this sauce to the skillet, mix well.
6. Cover the skillet, turn on the heat to low and continue cooking for about 8 minutes or until kelp noodles are tender.