Pollo Alfredo sin lácteos

Ingredientes

• 8 ounces uncooked spaghetti or fettuccine (wheat-based or gluten-free)
• 3/4 cup raw cashews
• 1 cup chicken broth
• 1/4 cup full-fat canned coconut milk
• 2 garlic cloves (crushed )
• 1 pound boneless skinless chicken breast (cut into 1-inch cubes or strips)
• 1 tablespoon non-GMO cornstarch, potato starch, or all-purpose flour
• 7/8 teaspoon teaspoon salt (divided)
• Freshly ground black pepper
• 1 tablespoon olive oil
• Water (as needed)
• Fresh herbs (to garnish (optional))

Preparación

1. 1

   Cook the pasta according to the package directions while preparing the rest of the meal.

2. 2

   Place the cashews in your spice grinder or food processor and whiz into a powder, about 30 to 60 seconds. Add the cashew powder to your blender with the broth, coconut milk, and garlic, and puree until smooth, about 1 to 2 minutes.

3. 3

   Put the chicken in a medium bowl and stir in the starch or flour, 1/8 teaspoon salt, and a few turns of freshly ground black pepper. The ingredients should be evenly distributed with no dry spots remaining.

4. 4

   Heat the oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, searing on all sides. It’s okay if the chicken isn’t fully cooked through.

5. 5

   Pour the cashew mixture into the skillet (you can pour it through a fine mesh sieve to catch any remaining cashew pieces). When it begins to bubble, reduce the heat to medium-low and continue to cook while whisking, until it reduces to your desired thickness and the chicken is cooked through. This takes about 5 minutes for a nice, thick consistency. If it thickens too much, whisk in water, 1 tablespoon at a time, to reach your desired consistency.

6. 6

   Season the sauce with 3/4 teaspoon salt (or to taste) and black pepper, to taste. The amount of salt needed might vary based on the broth you use.

7. 7

   Divide the cooked pasta between four plates, top with the chicken and sauce and garnish with fresh herbs, if desired.