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