Recipes / Dairy-Free Creamy Chicken Alfredo Pasta

Dairy-Free Creamy Chicken Alfredo Pasta

with V-Soy Low Sugar

A perfect dish for your next lunch/dinner with family at home. It’s super easy and quick to make!

Makes 2 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 1/2 teaspoon salt, divided
  • 2 1/2 teaspoon freshly ground black pepper, divided
  • 5 tablespoon olive oil, divided
  • 340g fettuccine pasta, uncooked
  • 1 large shallot, minced
  • 6 garlic, minced
  • 3 tablespoon all-purpose flour
  • 400ml V-Soy Low Sugar
  • 240ml chicken or vegetable stock
  • 1 tablespoon fresh lemon juice
  • fresh parsley, minced, to taste

Instructions

  1. Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for 4-5 minutes, until golden brown. Flip and cook on the other side for 4-5 minutes more, until golden brown. Remove from the pan, set aside.
  3. Fill 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.
  4. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
  5. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the V-Soy 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 1½ teaspoons pepper.
  6. Add the fettuccine into the pan and stir well.
  7. Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
  8. Enjoy!

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