Almond milk is a big favorite in our house. My husband particularly loves the taste and the flavor. I’ve made a few dairy-free recipes using almond milk that were a hit with him, so I thought changing up one of my recipes and using almond milk to make Dairy-Free Chicken Alfredo Zoodles would be a great alternative.
When I saw Orgain Organic Protein Almond Milk® at Walmart the other day, I was very intrigued. Not only is it organic, it also has 10 times the protein of other leading almond milks. I had to grab both the sweetened and unsweetened versions. My plan was to use the unsweetened version to make my Chicken Alfredo Zoodles.
How do you prepare the Zucchini Noodles?
I decided to use zoodles (zucchini noodles) since both my husband and I are trying to avoid refined carbs like pasta. I just love zucchini anyway I can get it, and one of my favorite ways to eat it is as noodles. It’s great to replace pasta in Italian dishes (like this one!), stir fry dishes, and more.
I just have a little hand held veggie spiralizer, and it works great. When I make zoodle dishes, I use one medium-sized zucchini per person.
When making zoodles, you don’t want them to get soggy. So, the best way to prepare them is to bake them in the oven for about 30 minutes at 275 degrees to remove the water.
I use a layer of paper towels on the cookie sheet. Then, I place the zoodles on the paper towels, and cover them with a second layer of paper towels. This pulls out the moisture from the zoodles so they don’t turn to mush.
If you’re in a hurry, 15 minutes at 375 degrees works great, too!
How do you make Dairy Free Chicken Alfredo Zoodles?
Once your zoodles are ready, it’s time to make the sauce. I make alfredo sauce very similar to how I make homemade gravy. I start out with 1-2 tablespoons of vegetable oil on medium heat.
Next, I sprinkle in about 2-3 tablespoons of flour over the oil. Then I slowly mix it with the oil. You don’t want it to be too thin, you want the flour to thicken up the oil.
Then, add in the Orgain Organic Protein Almond Milk®. Stir gently, but continuously to work the milk and flour/oil into a gravy. While you’re stirring add the salt, pepper, and garlic. As soon as it feels thick like gravy while you’re stirring, immediately remove it from the fire.
While I’m finishing up the alfredo sauce, I throw the frozen, fully cooked chicken strips into the microwave for about 2 minutes, so they are hot. As soon as the sauce is done and still hot, I thrown in the chicken strips.
Then, it’s time to add in the zoodles to the mixture.
Once it’s all mixed up good, it’s dinner time!
A great alternative for a low carb meal.
- 4-5 medium-sized zucchinis
- 2 cups fully-cooked grilled chicken strips
- 2 cups Orgain Almond Milk - unsweetened
- 1 tablespoon of vegetable oil
- 2 tablespoons of flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Preheat oven to 275.
- Spiralize or julienne the zucchini (1 medium-sized zucchini per person) to make zoodles.
- Lay one layer of paper towels on a cookie sheet.
- Add the zoodles to the cookie sheet, and layer one layer of paper towels on top of the zoodles.
- Bake for 30 minutes to remove the moisture from the zucchini. (Or bake at 375 for 15 minutes if in a rush).
- While the zoodles are baking, start the alfredo sauce.
- Microwave the chicken strips for 2-3 minutes in the microwave until hot.
- First, add 1 tablespoon of vegetable oil to a frying pan on medium heat.
- Once the oil is hot, sprinkle 2 tablespoons of flour all over the oil and mix it gently with a wooden spoon. You do not want a thin mixture, make sure it's thick.
- Once it's all mixed up, pour in 2 cups of almond milk and start stirring gently as you mix the milk with the flour mixture.
- Add salt, pepper, and garlic, and keep stirring.
- When it thickens to a gravy like mixture (which happens fast), remove from heat.
- Add the chicken to the sauce, and then add the zoodles and toss.
- Serve immediately.