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Need An Easy Weeknight Dinner Recipe? Try This No-Dairy Alfredo Sauce


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Brand Strategist

By Devon Barrow

Image by
mbg creative x Nadine Greeff
/ Stocksy

It’s the middle of the work week, you’ve just made it home, and you’re impossibly hungry. What do you do? Figuring out a weeknight dinner that’s both delicious and made with real ingredients is nothing short of a riddle, but we’ve solved it for you!

A weeknight meal should be easy to make while still exciting our taste buds. This savory Alfredo Chicken Bake checks all boxes, but even better: It’s made with No-Dairy Alfredo Sauce from Primal Kitchen. Now made with creamy pumpkin seed butter instead of cashew butter, no-dairy deliciousness never tasted so good. With other flavorful ingredients like roasted garlic, onion powder, and a sprinkle of black pepper, this Certified Paleo and Keto Certified sauce is all decadence. Go ahead, end your day with this mouth-watering meal–you’ve earned it!

Yield: 6

Ingredients

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

2 cups low-sodium chicken or vegetable broth

1 jar (15.5 ounces) Primal Kitchen No Dairy Alfredo sauce

2 1/2 cups uncooked pasta (penne, fusilli, or rotini recommended)

2 cups cooked diced chicken*

2 cups frozen broccoli florets, thawed

1 1/2 cups frozen chopped spinach or kale, thawed and water squeezed out

OPTIONAL: 1 cup shredded Italian blend or mozzarella cheese

1 1/2 tablespoons butter or extra-virgin olive oil

2/3 cup panko bread crumbs

1 teaspoon Italian seasoning

1/3 cup chopped parsley

No-Dairy Alfredo SauceSay ciao to compromise! Primal Kitchen No-Dairy Alfredo Sauce delivers that same decadent Alfredo sauce taste without dairy (or gluten, soy, or canola oil). Creamy pumpkin seed butter, avocado oil, flavorful roasted garlic, onion powder, and a sprinkle of black pepper make this Certified Paleo and Keto Certified, plant-based sauce a perfect pairing with zoodles, parmesan chicken, and classic fettuccine.

Directions:

Preheat oven to 375 degrees F. Coat a baking or casserole dish (9×13) with oil cooking spray.

In a large saucepan over medium heat, add oil. Add garlic and cook until fragrant, 30 seconds.

Add the broth and Primal Kitchen Alfredo sauce.

Add the pasta and bring to a low boil. Reduce heat to a gentle simmer and cook for 12 minutes until pasta is very al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.

In a large bowl, add the cooked pasta alfredo mixture. Add the chicken, broccoli, spinach, and optional cheese; mix well.

Pour mixture into the prepared baking dish.

In a microwave safe bowl, add butter and cook for 30 seconds. Stir and heat in 10-second increments till melted. Add breadcrumbs, Italian seasoning, and mix well. Sprinkle over chicken alfredo mixture.

Bake for 10 minutes until bubbling and golden brown on top.

Garnish with parsley.

*Note: rotisserie chicken works well here

With Phoebe Lapine

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