A delicious skinny alfredo sauce recipe with parmesan crusted chicken strips. This recipe has all the flavor and creaminess of traditional alfredo sauce, just a little healthier and more lactose-intolerant friendly.
- 1/4 cup butter
- 3/4 cup Coconut milk cream*
- 1 tablespoon corn starch
- 1 cup parmesan cheese I typically use the shredded or shaved kind from the store
- ¼ teaspoon salt
- 1 tablespoon parsley
- 2 teaspoon minced garlic
- Place butter and coconut milk into a pan. Heat over medium heat until it starts to boil lightly (do not let it get to a heavy boil.)
- Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, bring down to a low simmer until ready to eat.
- Toss with pasta of choice. We love eating it with parmesan chicken (see below), sauteed onions, mushrooms, and broccolli!
- Four boneless skinless chicken breasts
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
- 1 tablespoon Italian Seasoning
- ½ tablespoon Montreal Seasoning
- 2 teaspoon seasoned salt
- Cooking Oil
- Cut chicken breasts into strips.
- Combine together all ingredients except chicken and oil in a bowl and mix.
- Heat about ½ inch of oil in a large frying pan
- Once heated, cover chicken strips in bread crumb mixture, and then place in oil. Repeat until pan is filled with one layer.
- Cook on each side for about one minute, then cover with a lid, and let cook for about five minutes over medium heat. Stand close to make sure they don't start to burn.
I love anything with a creamy, white sauce on it. Sadly, creamy food + me = sick. Despite that, I still eat it, despite my best efforts.
So, when I discovered that you can use coconut milk cream as a substitute for heavy cream and half and half, I realized that I could easily make creamy sauces again that wouldn’t result in me feeling sick afterwards, especially if I use real butter (which is naturally lactose free) and parmesan cheese (which is very low in lactose as well.)
I was so excited to try this out, and I was able to during the holidays when I was visiting my family in Colorado. My mom had been raving about a recipe for a garlic parmesan alfredo sauce someone had brought our family recently, and I was dying to try it. So, I thought it was the perfect time to make some alterations to make it lactose-intolerant friendly.
I also made some simple and delicious homemade chicken strips. This was using my mom’s recipe, which is the bomb.com. I love pretty much any kind of chicken, but these…these are something special, and they go perfectly with this alfredo sauce.
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This is one of my favorite dishes, and it really comes together so easy! It’s so tasty.
*Most brands of Kraft Natural Cheese have had the lactose removed, along with the whey, resulting in 0 grams of lactose, including the 100% Grated Parmesan that is used in this recipe. However, some remnants of lactose could remain, just not at a reportable level. From most that I’ve talked to that are lactose intolerant, Kraft Cheese does not bother them, but if you have an extreme intolerance, be cautious.
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