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