One of our favorite recipes is Chicken Alfredo. Because David can’t have dairy, I substitute coconut milk in my recipe for the heavy cream, but if you can handle dairy, then you’ll want to use the heavy cream in this recipe. It makes it so wonderful and creamy. We serve it over miracle fettuccine noodles, but you can serve it over zucchini noodles or spaghetti squash noodles and it’s really good too.
4 – 6 oz boneless skinless chicken breasts ( I make extra for leftovers)
Salt and pepper for seasoning
1/4 avocado oil
4 garlic cloves, minced
2 cups heavy cream (if you are dairy-free then use coconut milk)
4 ounces butter or ghee
3/4 cup grated Parmesan Cheese
2 pkgs Fettuccine miracle noodles
Preheat grill to medium-high heat. Brush chicken with avocado oil and salt and pepper. Grill 5-7 minutes on first side and then flip the chicken over and grill for another 3-4 minutes until cooked to 155°. Cover with foil and set aside.
Prepare the Alfredo sauce by heating up the remainder of the avocado oil on medium-high heat and sautéing the minced garlic. When it’s fragrant add the cream and butter and cook until hot but not boiling. Add the Parmesan cheese when bubbles begin to form. Whisk quickly so the cheese doesn’t clump. Let sauce thicken.
Cook miracle noodles according to package while the sauce is thickening up. Slice chicken breasts into strips. Add them to the sauce. Once the noodles are cooked place 1/4 of the miracle noodles on a plate. Then top with sauce with chicken and serve.