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Recipe inspired by @buzzfeedtasty
4 boneless, skinless chicken breast, cut about 1' thick
3 1/2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
5 tbsp olive oil, divided
¾ lb fettuccine pasta, uncooked
1 large onion, minced
6 garlic cloves, minced
3 tbsp whole wheat flour
1 (13.5 fl oz) can coconut milk
1 cup chicken stock
1 tbsp lemon juice
Fresh parsley, for serving
1Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
2Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is warm, add the chicken breasts, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and flip and cook on the other side for 4-5 minutes more, until golden brown. Remove from the pan, set aside, and cover to keep warm.
3Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
4Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
5Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and ½ teaspoons pepper.
6Cut the chicken into cubes, and mix into the pot of sauce for one minute.
7Pour sauce with chicken over the pasta. Enjoy!
Ingredients
4 boneless, skinless chicken breast, cut about 1' thick
3 1/2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
5 tbsp olive oil, divided
¾ lb fettuccine pasta, uncooked
1 large onion, minced
6 garlic cloves, minced
3 tbsp whole wheat flour
1 (13.5 fl oz) can coconut milk
1 cup chicken stock
1 tbsp lemon juice
Fresh parsley, for serving
Directions
1Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
2Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is warm, add the chicken breasts, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and flip and cook on the other side for 4-5 minutes more, until golden brown. Remove from the pan, set aside, and cover to keep warm.
3Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
4Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
5Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and ½ teaspoons pepper.
6Cut the chicken into cubes, and mix into the pot of sauce for one minute.
7Pour sauce with chicken over the pasta. Enjoy!
Dairy-Free Chicken Fettuccine Alfredo
