Low Iodine Dairy Free Chicken Alfredo

Total time1 hr 10 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
2 cups boiling water (for soaking)
1 cup low-sodium chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
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3 tbsp nutritional yeast
2 cloves garlic, peeled
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

For the pasta

12 oz fettuccine
1 tsp salt (for pasta water)

For the chicken

1.5 lbs boneless, skinless chicken breasts (about 2 large), pounded to even thickness
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil

For finishing

½ cup reserved pasta water

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
2
Transfer the drained cashews to a blender along with the chicken broth, nutritional yeast, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend on high for 60–90 seconds until completely smooth and pourable, with no visible cashew pieces.

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