This healthy take on classic chicken alfredo from Eat The Gains uses protein-rich cashews in lieu of the traditional cream for a silky, better-for-you sauce. Lean chicken gives the dish extra protein so you’ll feel full longer. It makes an excellent weeknight dinner when you’re pressed for time since it’s ready in just 20 minutes.
Ingredients for servings
3 large turnips peeled and ends removed
1 avocado oil
chicken breast, cut into 0.5 inch (1.27cm) cubes
6 cup broccoli florets
Salt and pepper, to taste
0.5 cup raw cashews plus 2 tablespoons
1 head garlic
2 tbsp full-fat coconut milk
2.5 tbsp lemon juice
1 cup water plus 2 tablespoons
Salt to taste
Chicken and Broccoli Alfredo
For the alfredo sauce
Spiralize turnips and set aside.
To make the sauce, place all the ingredients into a high-powered blender and puree until smooth and creamy, about 45 seconds.
Heat a large nonstick skillet over medium heat. Add avocado oil and let it heat for about 30 seconds. Add chicken and salt and cook for 3–5 minutes, stirring occasionally until browned; chicken does not have to be cooked all the way through yet. Add broccoli and season with salt and pepper; sauté for another 5 minutes. Add turnip noodles and cook for 2 or 3 more minutes.
Turn off the heat and top with sauce, mixing until well combined and warmed through