Dairy-Free Chicken Alfredo

Ingredients

• 600 gboneless skinless chicken breast
• 320 gdry pasta, fettuccine
• 240 gcanned white beans, low sodium, drained and rinsed
• 250 mlunsweetened soy milk
• 25 gnutritional yeast
• 3cloves garlic
• 2 tsplemon juice
• 1¼ tbspextra-virgin olive oil
• ¾ tspsalt
• ½ tspblack pepper
• 300 gbroccoli florets
• 8 gfresh parsley

Method

1. Bring a large pot of salted water to a boil over high heat.

2. Cook the fettuccine for the time on the package, about 11 minutes, adding the broccoli for the last 3 minutes. Save a mug of pasta water, then drain.

   11 min timer

3. Slice the chicken into strips and season with half the salt and the pepper.

4. Heat half the oil in a large skillet over medium-high heat and cook the chicken for about 6 minutes, turning, until golden and 74°C (165°F) inside.

   6 min timer

5. Blend the white beans, soy milk, nutritional yeast, garlic, lemon juice, the rest of the oil and the rest of the salt until completely silky.

6. Lower the heat to low, pour the sauce into the pan with the chicken and warm for 2 minutes, stirring. Add the pasta and broccoli and toss with a splash of pasta water until glossy.

   2 min timer

7. Finish with black pepper and chopped parsley.

Storing and reheating

Keeps 3 days.