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Coconut Milk Chicken and Zucchini Noodle Alfredo

Description

coconut milk chicken zucchini noodle alfredoPLEASE NOTE this is an estimated recipe as I just came up with it this afternoon, and will make it again so I can record the exact measurements for you. However, because I have taunted so many of you via text and on Instagram today with the photo you see to the left, I felt obligated to put the estimated version here for those who wish to try their hand (and if they come up with a nice variation, if they would please share it in the comments section below!)

Ingredients

1⁄2Tcoconut oil (unrefined of course)
1⁄2lbchicken (skinless chicken breast or thighs)
1 zucchini (medium sized)
1⁄2cncoconut milk
1⁄2 lemon (juice of one half lemon)
1 salt (to taste)
1 black pepper (fresh cracked of course)
1pnnutmeg (fresh grated)
1⁄2cnutritional yeast flakes (required!)
1tbraggs liquid aminos (or wheat free tamari)

Notes

Again, a non-estimated, serves 4 version is coming soon!  The inspiration for using the nutriional yeast flakes comes from the year a long time ago when I was exploring vegan recipes. There's an old 1960s commune cookbook which had a recipe for vegan mac and cheese which I must have made about a million times.  Their "cheese sauce" was essentially a gravy which started by making a light roux from half flour and half nutritional yeast.  Since I have very little interest in eating flour these days, I found that the reduced coconut milk fit the bill here instead.  The flavor profile is very similar to the old "vegan cheese sauce" and I would advise you not to expect the true flavor of a traditional Alfredo sauce.  This is hearty and delicious, but with the unmistakable tang of the yeast, which personally I really like.  At one point in the past I had created a version of the "commune 'cheese' sauce" which could be made over an open fire, or as a component of various camp cooked vegetable dishes.  All of that knowledge came in handy today when while I wasn't really trying to avoid cheese (it was served over chicken after all), I did want to avoid a trip to the store!

Instructions

This is surprisingly easy, and made the whole thing in one large cast iron skillet (LOL as usual).  First I cut the chicken into bite size pieces, seasoned them with just a little salt and pepper and gently browned them in the coconut oil.  When they were no longer pink inside, I added the coconut milk, lemon juice, Bragg's aminos, nutmeg, and nutritional yeast flakes.  After stirring to combine all of of this, I adjusted the salt and pepper.  For "bonus points" I used black truffle salt to up the umami factor.   While this was simmering very low (to slightly reduce) I shredded the zucchini right into the pan! Some folks are having a lot of fun with the noodle spiralizers and such, but with my limited counter space, I have found it very hard to give up my trusty little Thai-style hand held shredder (think veggie peeler with a zig-zag blade).  I made sure to stir gently so that the "noodles" became soft enough to eat, but not total mush.  When everything tastes how you like it, serve immediately!

coconut milk chicken zucchini noodle alfredo

Rings of Power by Mike GIllette

Rings of Power by Mike Gillette Cool new book from Mike Gillette about Ring Training for all fitness levels. Being on this shoot with Mike was like working with a real live action hero! (And I got to put a cinderblock on him too!) Mike knows his stuff and shares everything you need to know for his versatile go-anywhere ring training.  Full progressions of every exercise, workout plans, and all the know-how to take the training as far as you wish. Good stuff, and yes, that's me on the left side of the cover  :)

 

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