Fettucine Alfredo with Chicken and Broccoli
Anne made an unusual request the other night--she asked for an Italian dish! I was happy to oblige considering that its my favorite thing to eat and its fun to veganize recipes like this. This recipe is easily adapted for those who can eat wheat; just make regular pasta and use regular wheat flour. I prefer the Gardein Chick'n Scallopini, so I used that, but any chicken substitute would work well here. For the Parmesan, I used Go Veggie's Parmesan Grated Topping.
Prepare the chick'n scalopini (or beyond meat chicken strips) first by saute them in olive oil. Once done, cut into bite size chunks and set aside. Also, prep the broccoli and steam in the microwave for 3-4 minutes and set aside.
Add pasta to a large pot of boiling water and cook according to package instructions. Drain and cover to prevent drying.
Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure the garlic doesn’t burn.
Reduce the heat and stir in the GF flour, whisking well to combine. Make sure you get out all of the lumps. Cook for about a minute or so and then add almond milk 1/4 cup at a time, whisking well to prevent clumps. Cook for 2 minutes.
Transfer to a blender or food processor and add salt, pepper, vegan Parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed.
Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty, so you might want or need to add more salt or nutritional yeast.
Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
Once the sauce is ready, toss in the pasta, chicken and broccoli. Cook for 1-2 minutes to warm everything through, and then serve with additional vegan Parmesan cheese and red pepper flakes.
- 4 Gardein Chick'n Scallopini
- 1 1/2 cup broccoli cut into bite size chunks
- 1 package gluten free pasta (linguini, spaghetti or traditionally, fettuccine)
- 3 tablespoons olive oil
- 4 large cloves garlic, crushed
- 1/4 cup GF flour
- 1 3/4 cups unsweetened plain almond milk or soy milk
- Salt and pepper to taste (~1/2 tsp each)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/4 cup vegan Parmesan cheese (plus more for topping)red pepper flakes
Prepare the chick'n scalopini (or beyond meat chicken strips) first by saute them in olive oil. Once done, cut into bite size chunks and set aside. Also, prep the broccoli and steam in the microwave for 3-4 minutes and set aside.
Add pasta to a large pot of boiling water and cook according to package instructions. Drain and cover to prevent drying.
Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure the garlic doesn’t burn.
Reduce the heat and stir in the GF flour, whisking well to combine. Make sure you get out all of the lumps. Cook for about a minute or so and then add almond milk 1/4 cup at a time, whisking well to prevent clumps. Cook for 2 minutes.
Transfer to a blender or food processor and add salt, pepper, vegan Parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed.
Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty, so you might want or need to add more salt or nutritional yeast.
Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
Once the sauce is ready, toss in the pasta, chicken and broccoli. Cook for 1-2 minutes to warm everything through, and then serve with additional vegan Parmesan cheese and red pepper flakes.