Vegan Chik'n Fettuccine Alfredo

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Prep: 30 minutes | Serves 4

INGREDIENTS

  • 16 oz (1lb) fettuccine pasta
  • 1 package Alpha Chik’n Strips
  • 2 tbsp olive oil
  • 1 cup cashews, soaked in warm water for 15 minutes
  • ⅓ cup onions, diced
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice
  • ¼ cup vegan cheese
  • 1 ¼ cup almond milk
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 2 tbsp fresh parsley, finely chopped
  • 1 ½ cups broccoli, bite-sized

DIRECTIONS

  1. Cook pasta according to package instructions and set aside.
  2. Meanwhile, sauté onion and garlic in olive oil under medium heat until translucent (2-3 mins).
  3. Drain cashews and add to a high speed blender, then add sautéed onion/garlic, lemon juice, vegan cheese, nutritional yeast, almond milk, and salt. Blend until smooth and creamy.
  4. Sauté chik’n strips and broccoli, optional to add a pinch of paprika. Remove once browned (2-3 mins).
  5. Add cooked pasta to a large skillet, then pour cheese sauce over and mix until combined. Top with chick’n and broccoli, then add fresh parsley. Optional to top with extra vegan cheese.


This chicken-free meal doesn’t cluck around. Enjoy!

Vegan Chik'n Fettuccine Alfredo

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