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This recipe is one of the best pasta cream sauce AIP recipes I have ever had. My son came home in disbelief. 'You made alfredo sauce?" With a shocked look on his face. He is eating it and so excited.
It tastes rich and cheesy but there is no cheese in it. I feel that the parsnips noodles really bring a nice flavor and a little bite to the dish! This amazing sauce stays beautifully creamy and thick even when made in advance, placed in the fridge for a couple days and then added to the pasta and warmed up in the hot skillet.
It tastes rich and cheesy but there is no cheese in it. I feel that the parsnips noodles really bring a nice flavor and a little bite to the dish! This amazing sauce stays beautifully creamy and thick even when made in advance, placed in the fridge for a couple days and then added to the pasta and warmed up in the hot skillet.
Ingredients
3 parsnips - made in noodles
1 cup fennel & anchovy cream sauce (recipe here)
2 cups chopped chicken breast
2 cups fresh spinach
3 pieces of thick cut high quality bacon
1 tbs lemon juice
3 green onions finley chopped
salt to taste
1 cup fennel & anchovy cream sauce (recipe here)
2 cups chopped chicken breast
2 cups fresh spinach
3 pieces of thick cut high quality bacon
1 tbs lemon juice
3 green onions finley chopped
salt to taste
Directions
First spialize your parsnips and set your noodles aside. Slice your bacon up into 1/4 pieces. Now add your bacon and chicken to a hot skillet and pan fry until cooked. Now add your noodles and chopped green onion. Sauté until your noodles are slightly soft. Do a taste test if needed. Now add in your fresh spinach and wilt down. Now add your sauce, lemon juice and salt to taste. Combine all your ingredients and serve warm.
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