About
Low-carb and dairy-free alfredo? It’s possible! This delicious “alfredo” sauce is paired with zucchini ribbons, asparagus, crispy Brussels sprouts, and shredded chicken. While there are a number of steps, the cooking for this recipe comes together very quickly once all of the prep is done. Making ribbons with the zucchini instead of noodles with a Spiralizer helps the ribbons cook super quickly and gives the dish a nice texture! Feel free to season this dish to taste. Please note that the shredded chicken noted in this dish is chopped/shredded chicken breast, but feel free to use chicken thighs instead!
Ingredients
- 1 cup brussels sprouts
- ¾ teaspoon garlic powder
- ¾ cup coconut milk by aroy-d
- ⅓ cup, roasted cashews
- 2 tablespoon water
- ¾ teaspoon garlic powder
- ¼ teaspoon spices onion powder
- ½ tsp, leaves spices, oregano, dried
- 1 ½ teaspoon lemon juice raw
- ½ cup asparagus
- 1 ½ cup, cooked, diced shredded chicken
- 5 cup, sliced zucchini
- 1 clove garlic
- ¾ teaspoon salt
- 2 tablespoon olive oil
Instructions
- Slice brussel sprouts in half and toss with 1 Tbsp. olive oil, ¼ tsp. Salt, and ¼ tsp. Garlic powder. Place cut-side down on a parchment covered pan and roast at 375 degrees for about 20-25 minutes.
- Soak cashews in water for 2 hours in the fridge. Drain and blend in a high speed blender with 2 tablespoons of water. If it’s still difficult to blend, pour in a small amount of the coconut milk until it blends. Mix well until very smooth.
- Slice 4 medium-sized zucchinis in half lengthwise. Use a peeler to make long ribbons with the zucchini until you have about 5 cups of zucchini ribbons.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Mince the garlic and add to the pan.
- Once the garlic is fragrant and starts to brown, lower the heat to medium-low and slowly add the coconut milk. Add the soaked cashews, and remaining garlic powder, onion powder, oregano, and 1/2 tsp. Salt. Whisk together over medium heat until the sauce bubbles, then reduce to low or medium-low so it is simmering. Whisk occasionally and continue simmering until the sauce begins to thicken.
- Chop the asparagus and add it to the pan along with the lemon juice. Continue stirring until the asparagus begins to soften.
- Add the shredded chicken. Then add the zucchini to the pan with the sauce and stir until the zucchini begins to soften.
- Fold in the crispy Brussels sprouts carefully.
- Add salt and pepper to taste, along with another squeeze of lemon juice if it's needed. Enjoy!
Nutrition Facts
- Servings: 5
- Calories: 261.1kcal (per serving)
- Fat: 17.6g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 16.8g (per serving)