Dairy Free Alfredo Sauce Served with Chicken on Broccoli Tossed with Zucchini Noodles

Ingredients

12 oz chicken breast (6oz each portion)

3 each zucchini 

5 oz broccoli florets

1 can coconut milk

2 tbl Gluten free all purpose flour

1 tbsp garlic, fresh and chopped

2 tbsp granulated garlic

2 tbsp olive oil

Jansal Valley Provisions Aleppo Style Red Chili Flakes to taste

Salt and pepper to taste

Directions

  1. Grill chicken or sear in saute pan with salt, granulated garlic
  2. Cook chicken and set aside
  3. Preheat oven to 350 degrees
  4. Make zucchini noodles with the “noodle machine”
  5. Place zucchini noodles on sheet pan
  6. Toss zucchini noodles with olive oil, salt and ¼ tsp granulated garlic
  7. Place in oven and cook for 5 minutes, set aside when done
  8. On another sheet pan toss broccoli florets with olive oil, ¼ tsp fresh garlic
  9. Place broccoli in oven cook for 8 minutes or until golden brown on the “trees”
  10. In sauce pot place the coconut milk and remainder of all garlic
  11. With medium heat let it simmer
  12. Once it has simmer whisk in slowly the GF all purpose flour
  13. Add salt if needed or more garlic to hide the coconut flavor
  14. Toss the roasted zucchini noodles and roasted broccoli together
  15. Place on place top with chicken and drizzle sauce on top