Creamy Mushroom Fettuccine Alfredo w/Chicken

Ingredients

• Cashews

  Raw, Organic - Sage Valley

  12 oz or 340g

• Water

  Plain, clean water

  1 cup or 237g

• Apple Cider Vinegar

  Great Value - Great Value

  ⅓ tbsp or 5g

• Lemon juice

  Raw

  1 tbsp or 15g

• Onions

  Raw

  1 cup, chopped or 160g

• Mushrooms

  White, raw

  2 large or 46g

• Mushrooms

  Oyster, raw

  4 cup sliced or 344g

• Spinach

  Raw

  4 cup or 120g

• Garlic

  Raw

  4 cloves, minced or 12g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Noodle, Ready-To-Eat, Fettuccine Style

  Miracle Noodle

  6 oz or 170g

Directions

1. (source: https://www.foodnetwork.ca/healthy-eating/blog/creamy-vegan-gluten-free-mushroom-fettuccine-alfredo-38399/)
2. Bring a large pot of salted water to a boil and cook noodles to al dente. If using brown rice pasta, you’ll need to rinse the noodles when draining to keep the firm texture. Just before adding them to the sauce, rinse them again with cold water to prevent them from sticking to the pot.
3. Meanwhile, rinse and drain cashews from soaking water and add to a high-powered blender along with water, apple cider vinegar and lemon juice. Blend until very smooth.
4. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
5. Add mushrooms and chicken strips and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt and ground pepper, and cook for another 3-4 minutes.
6. Once mushrooms have shrunk and released all their water, add white wine and simmer for 7 minutes.
7. Reduce heat to medium-low and stir in fresh basil and dried parsley, and cook for 1 minute.
8. Mix in the cashew cream, spinach and slowly stir in 1 cup of vegetable stock, stirring for about 4 minutes.
9. Add noodles to the pan and toss to combine everything well, coating noodles in sauce, for 3 minutes.
10. Top with vegan parmesan cheese and more ground pepper or sea salt as desired. Serve immediately.

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