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Gluten-Free Chicken Milanese With Homemade Alfredo Sauce

Total Time 1 hour
Servings 4 - 5
Author Rachael DeVaux

Equipment

  • 3 - 4 Shallow, medium-sized bowls
  • Blender
  • Large skillet
  • Sauce pan
  • Dutch oven or large pasta pot

Ingredients

Alfredo Sauce:

  • 1 cup raw cashews
  • 1 cup chicken bone broth
  • 1/3 cup grated Parmesan option for vegan parm
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 medium onion, chopped
  • 2 tbsp minced garlic
  • 1.5 tsp sea salt
  • Ground pepper, to taste

Chicken Milanese:

  • 2 large chicken breasts sliced in half, lengthwise
  • 1/2 cup arrowroot starch
  • 1 pasture-raised egg
  • 3 tbsp milk of choice I used unsweetened almond
  • 1/2 cup GF baking flour I used Bob's Red Mill GF Paleo baking flour
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/4 cup ghee

Pasta:

  • 1 box pasta I prefer Jovial brand gluten-free brown rice pasta
  • 1 cup frozen peas
  • Grated parm to garnish
  • 1/4 cup Fresh chopped parsley

Instructions

Alfredo Sauce

  • Add cashews to a bowl or glass and pour boiling water over the top, just enough to cover the nuts. Let soak for 15-20 minutes, then drain the water and set aside.
  • Add oil, onion and garlic to a small saucepan and heat on medium for 3-5 minutes, tossing several times, until onions become tender.
  • In a blender, add soaked and strained cashews, sautéed onion and garlic, grated parmesan, lemon juice, bone broth, sea salt and ground pepper. Blend until smooth.

Chicken Milanese

  • Add arrowroot starch to a medium-sized, shallow bowl, along with 1/2 tsp dried parsley and sea salt, and whisk together.
  • Whisk together egg and milk in a second, medium-sized, shallow bowl.
  • In a similar third bowl, whisk together flour, remaining parsley, pinch of salt and ground pepper.
  • Take turns dredging each chicken breast in the arrowroot mixture, then egg mixture, then flour mixture, and add to a clean plate.
  • Add ghee to a large skillet to heat on medium to high. Add coated chicken breasts to skillet and cook about 5-7 minutes per side, or until golden brown and starting to crisp. Feel free to lower heat and cover with a lid to help cook faster. Set aside and keep warm until ready to serve.
  • Once ready, transfer chicken to a large cutting board and slice into strips.

Pasta

  • Cook pasta according to instructions/preference. Before straining, add in your frozen peas, toss for 1 minute, then strain all together.
  • Pour in a large serving dish, followed by 1.5 cups of the alfredo sauce. Toss until fully combined.
    **If you’re planning for leftovers, see storing instructions below as you will want to store sauce, pasta and chicken separately.

Serve and Store

  • Add sliced crispy chicken over the pasta then drizzle additional sauce over the top. Garnish with fresh parsley, ground pepper, pinch of sea salt and grated Parmesan cheese.
  • Store any leftover sauce in an airtight container in the fridge for up to 5 days, or the freezer for up to 2-3 months. Let the sauce thaw in the refrigerator overnight, then gently reheat in a saucepan, adding a splash of water (or bone broth) to thin out if needed.
  • Leftover crispy chicken (ideally not sliced) and cooked, plain pasta (no sauce), can also be stored, separately, in air tight containers in the fridge for up to 3-4 days. To avoid the pasta clumping, drizzle and toss in oil before storing.