Who loves pasta? I love pasta... Now let's try this one, WHO loves pasta without cheese? NO ONE. When I decided on a paleo diet, cheese was one thing that I had a really hard time letting go. I missed the cheesy goodness of certain dishes like Fettuccine Alfredo! I needed a substitute. Over time, I have found a few recipes and combined them for a GUILT free option that still tastes great! All it takes a few simple substitutions. I replaced the noodles with zoodles, the Alfredo sauce with a dairy free substitute and of course added chicken thighs to make it even better! I promise it will satisfy your cravings and keep from busting a button on your pants all at the same time!
Ingredients ............................ 2 Cups Raw Cashews (soaked minimum 6 hours) 4 Boneless Skin-On Chicken Thighs 1/2 Medium White Onion
1 1/2 - 2 C. Almond Milk 1 Head of Garlic 2 Tsp of Lemon 1 Tsp Lemon Zest 1 Tbsp Olive Oil 1 Tsp Red Pepper Flakes 2 Medium Zucchini Salt & Pepper Instructions
1. Preheat your oven to 400º. 2. In large, cold cast iron skillet place seasoned chicken thighs skin side down. If you have not found boneless skin-on chicken thighs, cut the bone out with a pair of kitchen scissors. Place on stove and turn the heat on medium high heat. Have a seperate baking dish set aside to transfer them into. I prefer a pyrex baking dish. 3. Dice the onion and all the garlic in the head. YES all of it! Also spiralize the zucchini and set aside. 4. After the skin has browned transfer the chicken thighs into the baking dish and place it in the oven. 5. In the cast iron skillet fry the red pepper flakes for a little under a minute. Add the garlic and onions until cooked through. Use the fat from the chicken thighs as your fat. No oil or butter needed. 6. After all the ingredients are cooked through, place them to the side. In a blender combine the cooked onions and garlic, drained cashews, lemon, lemon zest, salt, pepper, and add in almond milk. Start with 1 1/2 cups and adjust the consistency to your liking with more if needed. 7. After blended, place the zoodles in a pan with the olive oil, salt, and pepper and saute until tender (about 3-5 minutes) they cook very fast! 8. Serve the zoodles with the sauce and top with a chicken thigh! This sauce keeps very well, and even keeps frozen as well! Enjoy.
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