Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)

Name: Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 recipe Vegan Alfredo Sauce; 1 large boneless skinless chicken breast; 3 tbsp avocado oil or olive oil; 2 medium parsnips; 1 head of broccoli; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
740 kcal
Course
Main Course
Cuisine
American

Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)

Heather Dixon

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This parsnip noodle chicken alfredo is 100% gluten-free and dairy-free. It's a delicious, healthier take on the classic chicken alfredo recipe.

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Ingredients

Servings

1 recipe Vegan Alfredo Sauce
1 large boneless skinless chicken breast
3 tbsp avocado oil or olive oil divided
2 medium parsnips
1 head of broccoli florets trimmed off
salt and pepper to taste

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Instructions

Make the Vegan Alfredo Sauce ahead of time. You can always make it the day before and store it in the fridge.
Peel the parsnips, slice off the ends and spiralize. Then, set the parsnip noodles aside.
Use a mallet to gently pound the chicken breast so that it's even in thickness. Season it with salt and pepper.
Heat one tablespoon of oil in a skillet on medium heat. Add the chicken breast and cook for 3-4 minutes on each side, or until cooked through. Remove to a cutting board and slice into pieces.
While the chicken is cooking, bring a medium pot of water to a simmer. Add the broccoli florets and cook for 4-5 minutes, then drain.
In a large sautee pan, heat two tablespoons of oil on medium heat. Add the parsnip noodles and cook for 2-3 minutes, using tongs to stir. Then add the sliced chicken, broccoli and alfredo sauce. Start with 1/2 to 3/4 of the sauce and add as much as you'd like. Stir for another minute or two. If the alfredo sauce is too thick, add 1-2 tablespoons of water.
Season with salt and pepper, if desired, and serve immediately.

Notes

Cook the parsnip noodles until they're al dente. I prefer them crisper at 2-3 minutes, but if you'd like them softer cook a few minutes longer before adding the sauce, chicken and vegetables.
The alfredo sauce is thick (and will thicken as it cooks), so feel free to add water to thin the consistency.
If you'd like to learn more about spiralizing, see my Spiralizer's Beginner's Guide and my post on How to Make and Cook Zucchini Noodles.
The spiralizer I use is this 6-Blade Paderno Spiralizer.
Cook the parsnip noodles until they're al dente. I prefer them crisper at 2-3 minutes, but if you'd like them softer cook a few minutes longer before adding the sauce, chicken and vegetables.
The alfredo sauce is thick (and will thicken as it cooks), so feel free to add water to thin the consistency.
If you'd like to learn more about spiralizing, see my Spiralizer's Beginner's Guide and my post on How to Make and Cook Zucchini Noodles.
The spiralizer I use is this 6-Blade Paderno Spiralizer.

Nutrition Information

Show Details

Serving 1/4 recipe Calories 740kcal (37%) Carbohydrates 64g (21%) Protein 42g (84%) Fat 39g (60%) Saturated Fat 5g (25%) Cholesterol 67mg (22%) Sodium 776mg (32%) Potassium 875mg (25%) Fiber 19g (76%) Sugar 15g (30%) Vitamin A 945IU (19%) Vitamin C 149.1mg (166%) Calcium 99mg (10%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 740 kcal

% Daily Value*

Serving	1/4 recipe
Calories	740kcal	37%
Carbohydrates	64g	21%
Protein	42g	84%
Fat	39g	60%
Saturated Fat	5g	25%
Cholesterol	67mg	22%
Sodium	776mg	32%
Potassium	875mg	19%
Fiber	19g	76%
Sugar	15g	30%
Vitamin A	945IU	19%
Vitamin C	149.1mg	166%
Calcium	99mg	10%
Iron	1.7mg	9%