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Chicken Alfredo, Italian Salad

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Healthy Chicken Alfredo is made with rutabaga. The sauce is actually completely vegan. Of course, if you use chicken, it’s not vegan, but the alfredo sauce uses no animal products.

Healthy Chicken Alfredo
Healthy Chicken Alfredo

Chicken Alfredo, Italian Salad

Course: Dinner, Main Dish
Cuisine: Italian, Pasta, Salads
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Chicken Alfredo

  • 3 boneless, skinless chicken breast diced
  • 2 tsp extra virgin olive oil
  • 1/2 yellow onion quartered
  • 1 lb rutabaga peeled and cut into chunks
  • 1/2 cup cashews
  • 1 Tbsp Italian seasoning
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 Tbsp bottled minced garlic
  • 12 oz 100% whole wheat pasta
  • 1/2 cup parmesan cheese grated
  • fresh basil optional, for topping

Italian Salad

  • 1 head romaine lettuce cut or torn into bite-sized pieces
  • 6 campari tomato quartered
  • 1 cup plain Greek yogurt
  • 2/3 cup white vinegar
  • 4 tsp honey
  • 2 tsp lemon juice
  • 1 Tbsp water
  • 2/3 cup parmesan Romano cheese blend
  • 2 tsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1/2 tsp garlic salt
  • 2 slices 100% Whole Grain Bread no HFCS, cut into cubes

Homemade Croutons recipe

  • 2 tsp extra virgin olive oil
  • 2 tsp garlic powder

Instructions

Chicken Alfredo

  • Place onion and rutabaga in a saucepan. Cover with water. Bring to a boil. Boil 10 minutes or until vegetables are soft. Remove vegetables with a slotted spoon and place in a blender; reserve water.
  • While vegetables are boiling, cook chicken in oil in a medium skillet over med heat. While vegetables and chicken are cooking, cook pasta according to package directions.
  • Add cashews, 1 cup of the boiled water, the Italian seasoning, and the lemon juice to the vegetables in the blender. Blend until smooth. Add more water, if desired, to thin the sauce. Add salt and garlic to blender, and continue blending until smooth. Stir sauce into chicken, and pour over cooked, drained pasta. Top with parmesan cheese and fresh basil, if desired.

Italian Salad

  • Divide lettuce and tomatoes evenly among 4 bowls. Place yogurt and next 10 ingredients in a blender. Drizzle over salads. Top salads with croutons.

Croutons

  • Preheat oven to 400. Toss bread cubes in oil and garlic powder until they are well-coated. Spread in a single layer on a baking sheet. Bake at 400 for 15 minutes. Allow to cool.
Tried this recipe?Let us know how it was!
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