chicken alfredo sans noodles

Personally, I think noodles are overrated. They lack flavor, and really just serve as the base of a dish. I’m sure pasta lovers see things a little differently. They probably perceive noodles as a blank canvas, on which numerous epicurean masterpieces are created.

But if an artist with a blank canvas takes that canvas away, he still has the crux of his calling–his paints. And what’s to limit him from using those paints on an unending amount of surfaces, creating new works of art that push him beyond the ordinary constraints of a canvas.

Ok, enough with the analogy. In my opinion, if you take those noodles away, you’re left with a dish that packs a lot of flavor and nutrients, but none of the gluten.

Chicken Alfredo

Ingredients

  • 3 boneless chicken breasts
  • 5 cups broccoli crowns
  • 2 cups grape tomatoes
  • salt
  • ground black pepper
  • 3 slices bacon
  • 1 cup heavy whipping cream
  • 1 cup coconut milk
  • 4 tbsp butter
  • 1/2 cup parmesan

1. First, trim up your chicken and cut it into bit-sized pieces.

2. Season chicken with salt and pepper, and sauté until cooked.

3. Add broccoli to large pot of water and bring to boil. Then reduce heat to medium low and let simmer 5 minutes. Remove from heat, drain water and set aside.

4. Cook bacon slices and tear or chop into bacon bits.

5. Cut grape tomatoes in half.

6. In dutch oven, combine cream, coconut milk and butter. Bring to boil, then reduce heat to low and let mixture simmer while you stir in parmesan.

7. Remove from heat and stir in tomatoes and bacon.

8. Add chicken and broccoli and coat with mixture.

9. Serve hot with non-slotted spoon.

And if you can’t get enough cheese, like me, garnish with parmesan.

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