Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)

Ingredients

• 1 recipe Vegan Alfredo Sauce
• 1 large boneless skinless chicken breast
• 3 tbsp avocado oil or olive oil (divided)
• 2 medium parsnips
• 1 head of broccoli (florets trimmed off)
• salt and pepper (to taste)

Steps

1. 1

   Make the Vegan Alfredo Sauce ahead of time. You can always make it the day before and store it in the fridge.

2. 2

   Peel the parsnips, slice off the ends and spiralize. Then, set the parsnip noodles aside.

3. 3

   Use a mallet to gently pound the chicken breast so that it's even in thickness. Season it with salt and pepper.

4. 4

   Heat one tablespoon of oil in a skillet on medium heat. Add the chicken breast and cook for 3-4 minutes on each side, or until cooked through. Remove to a cutting board and slice into pieces.

5. 5

   While the chicken is cooking, bring a medium pot of water to a simmer. Add the broccoli florets and cook for 4-5 minutes, then drain.

6. 6

   In a large sautee pan, heat two tablespoons of oil on medium heat. Add the parsnip noodles and cook for 2-3 minutes, using tongs to stir. Then add the sliced chicken, broccoli and alfredo sauce. Start with 1/2 to 3/4 of the sauce and add as much as you'd like. Stir for another minute or two. If the alfredo sauce is too thick, add 1-2 tablespoons of water.

7. 7

   Season with salt and pepper, if desired, and serve immediately.