Chicken Alfredo "Pasta"

Having food allergies or intolerances mean you sometimes are forced to give up some of your favorite foods,  Alfredo sauce was a favorite sauce for just about anything pasta related, but going gluten and dairy free meant I could no longer have alfredo sauce made with tons of cream.

But with some easy substitutions, dairy free alfredo sauce was created.  The texture is similar to the regular dairy based sauce, however, now not only is made dairy free, but also healthier, and with only three ingredients.

Ingredients

Alfredo Sauce

1 1/2 cup Original Almond milk, unsweetened

1 package of Dajia mozzarella "cheese"

1/4 cup of Earth Balance spread (dairy free option) or butter

1-2 chicken breasts, cooked, shredded

1 medium spaghetti squash, cooked

1 head of broccoli, steamed

Directions

1. In a frying pan, place the Earth Balance or butter and let melt over medium high heat. 
2. Once melted, add in the almond milk and "cheese," 
3. Using a whisk, you will want to stir, stir, stir so that the mixture does not burn to the pan.
4. The mixture will thicken to a creamy sauce.  

At this point, you will want to turn the heat to a low-medium and add in your shredded chicken and broccoli, or whatever vegetables you want to use.

For a low carb option, serve over spaghetti squah or any other type of vegetable noodles,  You can also use any type of noodles - gluten free or whole wheat - for those that are not low carb.

I would love to know your thoughts on this recipe and your favorite vegetable add on in your alfredo sauce.