Dairy-Free Chicken Alfredo with Spinach and Olives
This dairy-free chicken Alfredo with spinach and olives is a rich and creamy dish that is ready in under 30 minutes!
Servings: 4
Calories: 905kcal
Equipment
Ingredients
Sauce Ingredients
- 1 cup raw cashews
- 1 cup full fat coconut milk
- 1/2 cup warm water
- 1/2 cup chopped white onion
- 3 tablespoon nutritional yeast
- 1 tablespoon italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Chicken Ingredients
- 3 tablespoon coconut oil (or avocado oil)
- 3 large chicken breasts, chopped
- 300 grams fresh or frozen spinach
- 2 cans chopped black olives
Instructions
- Make the sauce by adding all the sauce ingredients to your high speed blender and blending well until smooth.
- Place a large pan on the stovetop on medium heat and add the oil and allow it to melt. Add the cut up chicken breasts to the pan and cook for a couple minutes per side, until the chicken is cooked on all sides.
- Pour the sauce over the chicken and stir well.
- Add the spinach and olives to the pan and stir well. Turn the heat down to low and simmer the ingredients together for another 5-10 minutes, stirring regularly so the sauce doesn't stick to the pan.
- Serve and enjoy!
Notes
- You can use fresh or frozen spinach for this recipe.
- If you don't like olives omit them.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 905kcal | Carbohydrates: 27g | Protein: 50g | Fat: 71g | Saturated Fat: 27g | Cholesterol: 108mg | Sodium: 3595mg | Potassium: 1622mg | Fiber: 11g | Sugar: 4g | Vitamin A: 7871IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 8mg