Chicken and Veggie “Alfredo” (Paleo, SCD, GAPS)

  • Author: Jen/ My BIG FAT Grain Free Life


Units Scale
  • 6 cups cooked chicken meat, cubed
  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, diced
  • 16 oz. white or baby bella mushrooms, washed and quartered
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 2 carrots, peeled and sliced into rounds
  • 1 large head broccoli, cut into small florets (about 4 cups)
  • 1/2 cup white wine
  • 1 tablespoon ghee, or fat of choice
  • 1 1/2 cups cashew cream
  • 1 clove garlic, minced or pressed
  • 1 cup Pecorino Romano cheese, finely grated (omit to be dairy-free)


  1. Heat large frying pan over medium heat. Once hot, add olive oil and onions and saute for about 5 minutes.
  2. Add mushrooms, salt and pepper and saute a few more minutes.
  3. Add carrots, broccoli and white wine. Give a stir and then turn heat up and cover.
  4. Steam for several minutes until broccoli is bright green and just barely getting tender.
  5. Remove lid and turn heat down.
  6. Add chicken to just heat through.
  7. Meanwhile, make Alfredo sauce. Do not start the sauce too soon or it will be too thick.
  8. Heat medium saucepan on medium. Once hot, add ghee and garlic. Stir for about 30 seconds or until fragrant.
  9. Add cashew cream and whisk until hot. (It should only take a few minutes.)
  10. Add Romano cheese and continue to whisk, until steaming and cheese is melted.
  11. Add a dash of pepper to the sauce and pour over chicken and veggie mixture.
  12. Take off the heat (so as not to overcook veggies) and stir to incorporate sauce.
  13. Adjust seasonings if needed.