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Chicken Alfredo


Kelly from Primally Inspired
Cook time:25 mins
Total time:25 mins
Unless you completely douse your entire plate with Alfredo sauce, you most likely will have some leftover. It's awesome on beef and seafood, too! But it freezes and reheats very well, too so you could always stick it in the freezer


For the chicken:
4 chicken breasts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh basil
1 tablespoon fresh oregano
3 cloves garlic, minced
sea salt and pepper, to taste
For the Alfredo:
1 head of cauliflower, cut into florets
8 cloves of garlic, minced
¼ cup butter or ghee, melted
4 cups chicken stock
sea salt and white pepper, to taste
optional if you tolerate dairy: ½ cup romano or parmesan cheese (Romano is an excellent choice because it's made from the milk of sheep. Sheep are almost always exclusively grass-fed.)
For the noodles:
½ to 1 zucchini or yellow summer squash per serving (if you are serving 4, use between 2 and 4 zucchinis, depending on their appetites), spiralized into noodles using this
1 T olive oil or butter
sea salt to taste
pinch of garlic powder



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