When I was in my second year of college, Chicken Alfredo in a box was a famous go-to dinner for me. Haha! My how times have changed right? Haha! It was simple and definitely always satisfying. Fettuccine Alfredo was created during the 1920s by restaurateur Alfredo di Lelio, at his restaurant in Rome, “Alfredo all ‘Augusteo.” The original consisted of butter, cream, fresh ground black pepper, and Parmesan cheese. Since I can’t eat anything out of a box anymore, I decided to get busy in the kitchen and try to create something that adheres to my diet requirements. I wanted to create a more elaborate Chicken Alfredo. The “Dairy-Free” Alfredo Sauce from Primal Kitchen was the answer to my prayers. The sauce is heaven and it cures all of my cravings. It’s hard to believe that it is dairy-free? This was the perfect opportunity to use my beautiful Baby Broccoli and Radicchio from The Chef’s Garden! I also used zucchini for my noodles and topped it with toasted pine nuts. Yes, this recipe is a little walk on the wild side! Haha! Do you have any special Chicken Alfredo ingredients to share? I would love to know. Definitely give this awesome little concoction a try! I promise that it won’t disappoint!
Ingredients
- 3 Medium Zucchini
- 1 cup Baby Broccoli Farmer Jone's Farm at The Chef's Garden
- 1 cup Radicchio Farmer Jone's Farm at The Chef's Garden
- 1/2 cup Pine Nuts
Sauce
- Alfredo Sauce Primal Kitchen
Grilled Chicken
- 2 Chicken Breasts Greensbury Market
- 1/4 cup Olive Oil Garcia De La Cruz
- 3 tbsp Lemon Juice Brother's Produce
- 1 tsp Fresh Thyme Brother's Produce
- 1/4 tsp Garlic Powder Spicely Organics
- 1/4 tsp Himalayan Pink Salt
- 1/4 tsp Peppercorn Black Spicely Organics
Instructions
Chicken
- Cut the chicken breast in half widthwise. Cover one portion in plastic wrap to stop chicken juice from flying around your kitchen when you pound it.
- Pound it to an even thickness.
- Once all of your portions have been pounded to an even thickness, put them into a zip top bag or a large bowl. In a medium bowl combine the olive oil, lemon juice, thyme, garlic powder, salt and black pepper. Pour it over the chicken breasts. Refrigerate for an hour at most.
- Oil your grill grates.
- Once your grill is at the right temperature, remove the chicken breasts from the marinade, shaking off any excess. Throw out the marinade. Put the chicken breasts on the grill in a single layer, as spaced out as you can given your surface and the number of breasts you have. Cook for about 4 minutes per side. Test if they’re done using an instant read thermometer. You want it to read 165 degrees F.
Pine Nuts
- Preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- Place pine nuts in single a layer on prepared baking sheet.
- Bake for 5 to 7 minutes, until lightly brown and fragrant. Gently toss the nuts halfway through baking.
- Pour sauce. Mix. Enjoy!
Leave a Reply