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Paleo, Gluten Free, Dairy Free Chicken Alfredo

By Fitfulfocus @fitfulfocus

As you know, I’ve been trying to Paleo-ize some of Will’s favorite foods, so that his Paleo diet experiment doesn’t seem so awful. I think I’ve been doing a pretty good job with things like Paleo Pumpkin Spice Cookies and Paleo Chili, but I wanted to take on a whole other challenge – Italian food. Italian food is loaded with Paleo no-nos. Pasta, cream, breaded chicken.

So what dish to make? Will’s a fan of Fettuccini Alfredo, so Alfredo it is!

How exactly does one make Alfredo without pasta or dairy? Like this:

Paleo, Gluten Free, Dairy Free Chicken Alfredo via Fitful Focus

Replace the pasta with zoodles. Saute up some unbreaded garlic chicken, and create a creamless creamy sauce out of…

…wait for it…

…cauliflower!

Paleo, Gluten Free, Dairy Free Chicken Alfredo via Fitful Focus

Does it taste exactly like fettuccini alfredo? No – not exactly, but it is a great healthy alternative to the usually carb and cream laden dish. 

Plus, like most recipes on this blog, it’s very easy to make. 

Paleo, Gluten Free, Dairy Free Chicken Alfredo via Fitful Focus


Paleo-ized Italian food? YUM! Check out this #glutenfree, #dairyfree Chicken Alfredo.
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Paleo, Gluten Free, Dairy Free Chicken Alfredo
Paleo, Gluten Free, Dairy Free Chicken Alfredo 2015-03-15 09:03:45
Paleo, Gluten Free, Dairy Free Chicken Alfredo
Serves 4 Write a review Save Recipe Print For Chicken
  1. 1.5 lbs boneless skinless chicken breast, cut into strips
  2. garlic powder
  3. pepper
  4. oregano
For the noodles
  1. 2 large zucchinis
For the sauce
  1. 2 teaspoon coconut oil
  2. 2 cloves garlic, minced
  3. 2 cup cauliflower florets (I used frozen)
  4. 1 cup water
  5. 2 tablespoons of almond milk (or dairy free milk of choice)
  6. salt, to taste
  7. black pepper, to taste
For Chicken
  1. Rub spices into chicken.
  2. Saute in a large skillet over medium high heat about 4 minutes per side, or until cooked through.
  3. Set aside.
For the noodles
  1. Create noodles out of the zucchini using a spiralizer or peeler.
For the sauce
  1. Place coconut oil in a medium sauce pan over medium heat.
  2. Add garlic and saute until tender.
  3. Add in water and cauliflower. Bring to a boil. (Water won't cover cauliflower.)
  4. Once at a boil, reduce heat and let simmer for 8-10 mins, until you can easily pierce the florets with a fork.
  5. Transfer to blender and blend with almond milk, salt, and pepper until it is at a smooth and creamy consistency.
  6. Place sauce, chicken, and zoodles in large skillet and mix together, adding any additional spices necessary.
  7. Remove from heat, dish out, and enjoy!
By Nicole @ Fitful Focus Fitful Focus http://fitfulfocus.com/  Let’s Chat:
What’s your favorite Italian dish?
Zoodles – yay or nay?
Ever made a cauliflower “cream” sauce? 

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