Gluten & Dairy Free Alfredo
Ingredients
- 1 box gluten free pasta (I use Jovial Foods)
- 1 lb cooked chicken breast (optional)
- ½ cup frozen peas
- 1 package prosciutto
- 3 cloves garlic, minced
- ½ fresh lemon juice, squeezed
- 1 14 oz can full fat coconut milk
- 2 tbsp tapioca starch
- 1 tbsp water
- 1 tbsp avocado oil, ghee (free of lactose, not dairy) or olive oil
- salt & pepper, to taste
Instructions
- Prepare pasta accroding to the box instructions. I use Jovial Foods gluten free pasta.
- While baking, prepare your chicken and peas, if you’re using them. I like using my Cassava Flour Breaded Chicken with this alfredo recipe.
- Add chopped prosciutto and garlic into a skillet on the stove and sauté with your oil or ghee for a few minutes.
- Pour in your coconut milk and stir, getting rid of all clumps. Your sauce will start to bubble and thicken.
- Squeeze in fresh lemon to the sauce and incorporate.
- In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce and stir completely.
- Add your drained noodles to your skillet and gently incorporate into the sauce.
- Stir together and add in your peas. Add salt and pepper to taste and serve warm.