Chicken Alfredo with Pareve Cream Sauce
Ingredients
- 3 tbsp oil
- 8 ounces mushrooms, sliced
- ¾ lb thin chicken cutlets
- salt and pepper, for sprinkling
- 1 lb fettuccine, prepared according to package instructions
Sauce:
- 1 cup cashews
- 3 tbsp olive oil
- ½ large sweet onion, diced
- 3 garlic cloves, crushed
- 1 ½ cups chicken stock
- 1 tbsp honey
- ½ tsp salt
Instructions
- Prepare the mushrooms and chicken. Heat oil in a large sauté pan over medium low heat. Add mushrooms, sprinkle with salt, and cook until soft and brown, about 10 minutes. Remove from pan.
- Season chicken with salt and pepper. Add additional oil to the pan if needed. Add chicken and cook until cooked through on each side, 4-5 minutes. Slice.
- Prepare the sauce. Grind cashews to a fine powder in a mini chopper or food processor. Set aside.
- Heat olive oil in a sauté pan over medium heat (you can use the same pan again if preparing everything at the same time). Add onion and garlic and sauté until onion is very soft but not golden, 8 minutes. Add chicken stock and honey and bring to a boil. Whisk in cashew powder, a little at a time, stirring vigorously. Season with salt. Remove from heat.
- Let cool for just a few minutes and blend in a blender, food processor, or using an immersion blender. You will get a smoother result in a high quality blender, but an immersion blender works great too. A food processor/mini chopper works as well but it won’t be as smooth.
- To serve, combine pasta, mushrooms, chicken, and sauce.
Notes
Make Ahead Instructions:The sauce can be made ahead and kept in the fridge for up to a few days. You can sauté the mushrooms and chicken the day before, earlier in the day, or fresh. You can rewarm everything by stirring it together in a pan. I don’t like to be busy with pots when I’m serving company, so I’m more likely to warm the components separately in small covered tins in the oven (just until warmed through–don’t let anything get dry). Then, toss it all together.
