5.0 from 6 votes
Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)
This parsnip noodle chicken alfredo is 100% gluten-free and dairy-free. It's a delicious, healthier take on the classic chicken alfredo recipe.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 740 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.