Prep 10 mins
Cook 20 mins
Total Time: 30 mins
Gluten Free Egg Free
INGREDIENTS
DIRECTIONS
1. Heat olive oil in a large skillet on medium high heat.
2. Wash and cut the chicken into strips. Salt and pepper the chicken and add to the skillet, cook until done throughout. Remove the chicken from the skillet and set aside on a dish.
3. Spiralize the yellow squash into noodles. Go here for our favorite spiralizer.
4. Steam the yellow squash noodles in a steamer until just soft, about 5 minutes or al dente.
3. Melt butter in the skillet. Add onion, garlic, and mushrooms and saute until soft.
4. Stir in brown rice flour, salt, and pepper. Cook for 2 minutes stirring constantly.
5. Stir in whipping cream and Chardonnay. Cook and stir until thickened.
6. Stir in the cheeses and sour cream. If the Alfredo seems a little too thick add a tiny bit of water to achieve the thickness of your liking.
7. Pour Alfredo sauce over the yellow squash noodles and serve.
Chef Notes:
*This recipe is Paleo-friendly.
*The Spiral Vegetable Slicer by Paderno World Cuisine is a fabulous kitchen tool! It cuts vegetables and fruit into curly ribbon-like spirals. Great for making grain free noodles, ribbons, or to decorate dishes for presentation.
*Visit our blog to read our review: Spiral Vegetable Slicer Review; Favorite New Kitchen Tool!
*Click here to purchase the Spiral Vegetable Slicer.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free