One-Pot Chicken Alfredo
- 1-1/4 lbs. chicken thighs (boneless and skinless)
- 1 Tbsp. olive oil
- 2 cups water
- 1 can (15 oz.) coconut cream
- 1 garlic clove (crushed)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. Italian seasoning
- 12 oz. pasta (regular or gluten free)
- 1/4 cup fresh basil (sliced)
- 1/2 cup freshly grated parmesan cheese (or vegan parmesan cheese)
- In medium sauté pan, heat olive oil to medium heat. Add chicken and cook 10 minutes. (Note: Chicken does not have to be cooked through yet.)
- Add water, coconut cream, spices and pasta to pan. Bring to boil, cover and simmer for 10-15 minutes until pasta is cooked.
- Remove chicken from pan and cut into bite-sized pieces before returning to pan.
- Top with fresh basil and parmesan prior to serving.