This creamy, rich slightly cheesy sauce is definitely something anyone can find comforting and warming. And so much easier to make than at least I ever thought. I’d eaten it out but not at home thinking it was difficult and so fattening that it was to be avoided. This is a much lower calorie dish that you can adjust to fit your tastes. Makes two servings.
“Alfredo” Sauce:
- 1/4 cup avocado oil
- 1 teaspoon finely minced garlic (about 1 medium clove)
- 1 cup thick rice milk (blend 1/3 cup rice with 1 cup cold water)
- 1/2 cup non-dairy cream cheese
- 1 teaspoon dried parsley
- 1/4 cup non-dairy shredded cheese (I used a blend of cheddar and mozzarella but use whatever you have on hand; of course the traditional Alfredo uses parmesan)
Heat the oil and garlic in a small saucepan over low heat until warm. Add the rice milk and cream cheese and blend until cheese melts. Add the parsley and shredded cheese and heat until cheese melts stirring frequently.
Cook two chicken breasts (or use precooked breasts from a roasted chicken or store bought cooked chicken). I used the POW Red Lentil spaghetti because its one of my favorites and I like to add protein whenever I can. Cook pasta per box instructions. Drain and mix sauce into pasta. Divide between two plates and add slices of the chicken breasts.
Cooked peas, pieces of asparagus, or other vegetables works well with this recipe.
cookingwithoutallergens 