I am back! After taking almost a week off, I am back in the kitchen with recipe developments. And I have combined some very interesting flavors for this dish. I am actually eating a plate full between typing and I might have to go back for another helping. This dish combines Zoodles (zucchini noodles) with a dairy free alfredo sauce, and bacon. Seriously, what more could you ask for in a dish?!
Life is great since I purchased a Lowel Ego digital imaging light. I can now take photos at any time of day, so I don’t have to only devote my weekends to creations waiting for the perfect light in the afternoon. Therefore, my social life is back in swing. During the week I’m stuck in a windowless office. So, no cooking/baking is happening there. This light purchase is the best because in the evening when I make dinner I can take photos of it. Granted, it is no match for natural light, but it is better than alternative lights given my busy schedule. Just a little insight into life.
1 can full fat coconut milk (12 oz , BPA free can)
1 ½ cup raw cashews
1/3 cup water
1 tbsp lemon juice
5 tbsp nutritional yeast
2 lb of chicken, cubed
1 ½ tsp oregano
½ tsp black pepper
1 tsp thyme
2 tsp basil
1 tbsp coconut oil
Sea salt (for zoodles)
4 strips of bacon
10 stalks of asparagus, cut into thirds
½ tsp black pepper
1. Use a spiral slicer to make zucchinis into zoodles. Lay out zoodles on paper towels. Sprinkle with sea salt. Allow to sweat.
2. In a food processor or high power blender combine coconut milk and cashews. Blend until smooth, about 2 minutes. Add 3 tbsp nutritional yeast and lemon juice. Blend.
3. In a medium saucepan on low heat, pour the starter alfredo mixture. Allow to simmer.
4. In a large saucepan, heat coconut oil on medium. Place cubed chicken into a bowl. Sprinkle half of the spices of one side of the chicken, toss, and add remaining spices.
5. Add chicken to the skillet and cook until done. About 8 minutes. Once cooked, set to the side in a clean bowl.
6. Add the chopped asparagus to the skillet. Sprinkle with ½ tsp black pepper. Allow to cook for about 5-7 minutes, depending on how tender you like your asparagus. Once cooked, add to the bowl with the chicken.
7. Add bacon to skillet. Allow to cook until crisp.
8. Add the 1/3 cup of water to the alfredo sauce. Add the remaining two tbsp of nutritional yeast. Stir.
9. Rinse the zoodles and use paper towels to wring out the water.
10. Place cooked bacon aside with other cooked ingredients. Add zoodles directly to the skillet and sauté for 2 minutes.
11. Add 1 cup of the alfredo sauce to the zoodles. Stir. Add more as you go until you have reached the desired amount of sauce.
12. Add chicken and asparagus. Continue to stir.
13. Crumble bacon pieces and add to the dish.
14. Once everything is well combined, serve.