"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Don’t you just love digging into a heaping plate of creamy, comforting fettucine alfredo? Eating gluten-free and (mostly) dairy-free now I have days when I really miss alfredo. But those days of cravings are behind me now. Feast your eyes (and soon your taste buds) on this amazing feat of culinary fabulousness – gluten and dairy-free chicken penne alfredo! As decadent as the real thing, but healthy. Here we go…
Prep time: 10 minutes
Cook time: 35 minutes
What you need:
What you do:
Fill a 3 quart stock pot halfway with water. Add in 1 tbsp coconut oil and a pinch of sea salt. Bring to a boil over high heat. Reduce to medium and add in chopped cauliflower. Boil for 10-15 minutes, until cauliflower is tender. Drain the stock pot with cauliflower into a colander.
In a skillet over medium heat melt 1 tbsp of coconut oil. Add in chicken and cook through. Remove from heat.
Combine cauliflower, coconut milk, 2 tbsp coconut oil, lemon juice, garlic, and seasonings (including sea salt) to a food processor and pulse to blend well.
In stock pot bring water to a boil for the pasta. Add pinch of sea salt and 1 tbsp of coconut oil. When water reaches a rolling boil add pasta and cook according to packaging instructions. Drain pasta and return to stock pot.
Combine chicken and alfredo sauce with pasta in stock pot. Mix well, dish up, and enjoy!!