This was, in the words of my 9 year old, so "yummy and delicious" that I had to put it up without a picture. My intentions for the dish was no more than dinner tonight, no blog post was in the order, so I came out without a picture. But I will post one next time I make it.
Chicken Alfredo
3 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
1 clove garlic, minced
1 teaspoon grated lemon zest
1 tablespoon tapioca flour
19 oz Mae Ploy Coconut Milk
1/2 tsp sea salt
19 oz Mae Ploy Coconut Milk
1/2 tsp sea salt
1/4 tsp Onion Powder
3 tablespoons chopped fresh parsley
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5 Medium Chicken breasts, seared in skillet and sliced thin
12 ounces noodles, cooked
Freshly ground pepper
1) Melt butter in skillet and add minced garlic and lemon zest. Cook til garlic is soft.
Freshly ground pepper
1) Melt butter in skillet and add minced garlic and lemon zest. Cook til garlic is soft.
2) Add tapioca flour and stir til incorporated then add coconut milk, salt, and onion powder. Cook til mixture thickens.
3) Turn off heat and add fresh chopped parsley, and pepper to taste.
Serve by plating noodles and spooning sauce over noodles and laying chicken slices over the sauce. If there are Dairy Lovers in the house, parmesan cheese sprinkled over the top would fit nicely.
