Spring is officially here and that means asparagus, chard, and other bright spring vegetables. I combined some of these bright flavors in this dairy-free chicken fettuccine Alfredo with spring vegetables. It’s creamy, packed with protein, healthy fats, and lots of flavor.
This recipe honestly was created by a happy accident. I wanted dinner, quick. My freeze is full of almond flour fettuccine that Cappello’s sent me, but I didn’t have any tomato sauce. So, I stared at my shelf for a few seconds, and spotted tahini. Yes, tahini.
Tahini is the magic ingredient that makes this “cheesy” fettuccine alfredo come together.
When I made this the first time I just threw tahini, chicken sausage, and fettuccine in a bowl. Second time around, I wanted to step up my game. Put a little spring in my step if you will. So, I went to the grocery store and wandered the produce section looking for bright spring vegetables to add to the dish. I also grabbed some lime because everything needs a little zest if you ask me.
Swiss chard caught my eye first. Fun little story for ya related to Swiss chard. During the summer of my junior year at James Madison University, I worked on an organic farm. It was hard work, but I still remember how bright and beautiful the rainbow Swiss chard was. I’d be in the middle of the field, chopping away at the greens, but the rainbow chard would make me pause and admire the beauty in nature. My grocery store only had red chard, but can you imagine how beautiful rainbow chard would be in this dish? Definitely going to remake it once the farmers’ market is in full force this summer.
Alright, enough about my love affair with rainbow chard. Let’s get back to this fettuccine.
The protein choice is totally up to you, but I decided to go with chicken. I love prepping a bunch of chicken at the beginning of the week. It’s so easy to just throw it in a pan and let it bake away. This time I added lime juice and olive oil. YUM!
You can throw this fettuccine recipe together in 4 steps. Bake chicken, saute veggies, mix together the cheesy tahini sauce, and pour over the pasta. BAM! Let’s get cookin’.
Dairy-Free Chicken Fettuccine Alfredo with Spring Vegetables
- 2 chicken breast
- 2 limes juiced
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 cup tahini
- 1/4 cup nutritional yeast optional
- 1/2 tbsp olive oil
- 4 tbsp water or more for a thinner sauce
- 1/2 red onion sliced
- 1 bunch Swiss chard chopped
- 1 bunch asparagus chopped
- 1 tbsp coconut oil
- 1 package Cappello's Almond Flour Fettuccine
Preheat oven to 375 degrees
Mix together lime juice and olive oil
Place chicken in a baking dish and pour marinade over top
Place in oven and bake for 30 minutes
Remove chicken breasts, let cool, and slice
While the onions are caramelizing, mix all ingredients together in a bowl. Adding the water last, one tablespoon at a time.
When sauce reaches the desired consistency, set aside.
While the chicken is baking, caramelize the onions.
Place your cast-iron skillet over medium-low heat. If you don't have a cast-iron you can use a regular skillet.
Heat coconut oil in skillet, then add in sliced red onions.
Spread evenly over the bottom of the pan, and cook over medium-low heat for around 30 minutes. Stirring occasionally to prevent burning.
When onions are down, remove from pan and set aside.
Place chopped Swiss chard and asparagus in the skillet.
Saute until the greens begin to darken and wilt.
Remove from heat and combine with caramelized onions.
Finally, combine the pasta, cheesy tahini sauce, chicken and spring vegetables in a bowl.
Mix to combine and enjoy!
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