Dairy-free chicken alfredo over zucchini noodles

This creamy, savory plate proves you do not need dairy, eggs, or wheat to make something that satisfies exactly the way alfredo always did. Full-fat coconut milk, thickened with a little arrowroot, stands in for the cream, and a spoonful of nutritional yeast gives it that same savory, almost cheesy depth, plus a source of B-vitamins. It comes together in about 25 minutes in one pan, real food for a night when you do not have much left to give the kitchen.

The chicken supplies clean protein, and the zucchini noodles carry water and a little potassium in place of pasta's refined starch. No single meal changes an Autoimmune condition on its own, but a plate you actually want to eat is one you will make again, and that steady repetition is most of the work.

Plate it with a little fresh parsley and take one breath before the first bite. A calm moment at the table is part of how the meal serves you.

Ingredients

• 1 zucchini (about 1 lb), spiralized
• 2 tbsp coconut oil
• 3/4 lb boneless skinless chicken breast
• Sea salt
• 1 cup chicken broth (bone broth is ideal)
• 1.5 tbsp arrowroot flour (tapioca starch also works)
• 1 cup full-fat coconut milk
• 2 tsp unfortified nutritional yeast (a reintroduction item; omit on strict elimination)
• 1 tsp dried basil
• 1 tsp garlic powder (omit for a low-FODMAP version)
• 1/2 tsp sea salt
• Fresh parsley, chopped, to garnish

Method

Spiralize the zucchini and set it aside. If your zucchini is watery, salt the noodles lightly and let them drain in a colander while you cook, then pat them dry before saucing.

Salt the chicken on both sides. Warm the coconut oil in a skillet over medium heat and cook the chicken until it reaches 165 F at the center. Move it to a board to rest, then slice into strips.

Whisk the broth and arrowroot together in a small bowl until no lumps remain. In the same skillet, bring the coconut milk, nutritional yeast, basil, garlic powder, and the half teaspoon of salt to a gentle low boil. Stir in the broth slurry and keep stirring until the sauce thickens, about two minutes.

Fold the raw zucchini noodles through the warm sauce just until heated through, or let them cook two to three minutes longer if you prefer them soft. Plate the noodles, lay the chicken on top, and finish with parsley.

Leftovers keep about three days refrigerated. Reheat gently on the stove so the sauce does not break.

*Adapted from asquirrelinthekitchen.com*