Fettuccine Alfredo With Bacon Recipe Dairy Free Food

DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
• In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
• Pour the sauce over the cooked pasta and toss to coat.
• Garnish with parsley.
• Enjoy!

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

FETTUCCINE ALFREDO WITH CRISPY BACON AND HAM

Steps:

• In large saucepan add 4 tablespoons Danish butter, when butter begins to melt add the half & half, stirring constantly. When milk begins to bubble reduce heat and slowly add all cheeses that you have grated & prepared.
• Stir cheese and milk constantly until melted. Once cheeses are melted, you should have a fairly thick cheese sauce.
• Next, add parsley, garlic, salt, pepper directly to cheese mixture that you prepared, cover with lid remove from heat.
• Once the pound of bacon is cooked, cut into medium size pieces and add to the cheese sauce. Finally, add the diced ham pieces directly to cheese sauce mixture also.
• Cook fettuccine according to box directions. Drain excess water, place in large pasta serving bowl, add sauce, and mix pasta through sauce thoroughly. You may add additional parsley as a final garnish and serve.
• This recipe is rich and delicious. A nice salad goes well with this entrée.