Chicken and Coconut Alfredo
created by Snacking Squirrel
Ingredients:
1/2 box gluten free spaghetti
3/4 cup mixed frozen vegetables
(peas, corn, carrots, green beans)
Sauce:
2 cups coconut milk
1 cup grated parmesan
2 minced garlic cloves
2-3 Tbsp salted butter
1/4 tsp black pepper
Directions:
1. In a pan, melt butter over medium heat
2. Add coconut milk and parmesan cheese
3. Stir in minced garlic and black pepper
4. Add frozen vegetables, and reduce heat
5. Simmer for 8-10 min and serve over pasta
Follow the cooking instructions for spaghetti on the back of the box, as well
as pre-cook and chop the chicken into preferred chunks to add to the mix
It's a great meal to make because it uses up extra vegetables you have
around. The coconut milk adds a unique flavor to traditional alfredo sauce
4 comments:
Oh heavenly! sign me up for a big batch of this please!
That looks absolutely fantastic!!! I am a HUGE pasta fan, and that looks sooooooo creamy, and satisfying! Yummmmmmmm!!!
I love these kinds of recipes that you can use up the little bits and bobs around the house and in your crisper. Delicious gluten-free meal.
Love that you used coconut milk in the sauce! This is such a great way to use up all those veggies!
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