Alfredo sauce can be made by melting butter, heavy cream and cheese. This alfredo sauce recipe departs from those classic ingredients using creamy coconut milk, vegetable broth, and parmesan cheese (also known as Parmigiano-Reggiano).
Ingredients 7 Servings
- 1 box Barilla® Protein+® Farfalle pasta
- 12 ounces boneless/skinless chicken breast, diced
- 4 tablespoons extra virgin olive oil, divided
- 1 small onion, small dice
- 1 clove garlic, minced
- 2 cups baby spinach
- 2 cups corn
- 2 cups coconut milk
- 1 cup vegetable broth
- 1 cup Parmigiano-Reggiano cheese, grated, divided
- 1 teaspoon nutmeg
- Sea salt and black pepper to taste
Bring coconut milk and broth to a simmer. Whisk in nutmeg, ¾ cup of cheese, salt, and pepper. Turn off heat and set aside.
In a skillet over med/high heat, add 1 teaspoon olive oil, chicken, salt, and pepper. Cook chicken 3-4 minutes or until browned and fully cooked. Remove from the pan add to coconut milk.
Add remaining olive oil to the same skillet with onion. Sauté for 1-2 minutes then add garlic. Add corn and sauté for 2-3 minutes, season with salt and pepper.
Return sauce to the skillet.
Meanwhile cook pasta according to package directions and drain.
Toss pasta with corn sauce, chicken, spinach, and remaining cheese and enjoy!