Chicken Alfredo
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Nutrition balance score
Great
Glycemic Index
68
Moderate
Glycemic Load
72
High
Nutrition per serving
Calories825.6 kcal (41%)
Total Fat28.8 g (41%)
Carbs105.1 g (40%)
Sugars0.4 g (0%)
Protein38.4 g (77%)
Sodium823.4 mg (41%)
Fiber16.7 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 16 ouncegluten free fettuccine
box
2 tablespoonsolive oil
divided
2 x 6 ounceboneless skinless chicken breasts
¾ teaspoonsalt
divided
¼ teaspoonground black pepper
4 tablespoonsdairy free butter
1 tablespoonminced garlic
jarred
1 tablespoononion powder
1 cupchicken broth
gluten free
½ teaspoondry mustard powder
2 cupsunsweetened almond milk
4 tablespoonsgluten free all-purpose flour
with xanthan gum
0.5 Cupnutritional yeast
⅛ teaspoonground nutmeg
Instructions
Step 1
Cook pasta, according to package directions, until Al Dente and toss with one tablespoon of olive oil.
Step 2
In a large skillet, heat remaining olive oil over medium high heat. Add chicken and season with 1/2 teaspoon salt and pepper, cook chicken, until golden and cooked through 6 to 7 minutes per side. Remove from the skillet and let rest 10 minutes before slicing.
Step 3
Add butter and garlic to the skillet and Sauté for 30 seconds, until garlic is fragrant.
Step 4
Add onion powder chicken broth, mustard powder and remaining salt and stir until combined.
Step 5
In a small bowl, whisk together milk, flour and nutritional yeast.
Step 6
Pour the milk mixture into the skillet and stir until fully combined. Reduce heat to medium, bring to a low boil and stir until sauce is thickened. Sprinkle in nutmeg and stir. Add cooked pasta and toss well to coat pasta with sauce.
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