Facebook live!Dairy Free Alfredo recipe!! With @ripplefoods dairy free milk!14 ounce artichoke hearts, jarred3 clove garlic1 pound chicken breast4 tablespoon olive oil3 tablespoons flour5 1/2 cup ripple milk or half and half16 ounce fettuccine pasta, dry1 teaspoon salt6 cup spinachDirectionsRinse and drain artichoke hearts, then chop into small pieces. Set aside in a small bowl. Mince 3 cloves garlic. Cut chicken into bite-sized pieces.In a large pot over medium-high heat, saute chicken (salt and peppered to taste) and garlic in 1 tablespoon of oil until the chicken is cooked. Add artichoke hearts and heat through. Spoon the mixture out into the small bowl used for the artichoke hearts.In a small sauce pan, add remaining 3 tablespoons of olive oil with 3 tablespoons flour. Slowly Pour Ripple Foods pea milk or half and half into the sauce pan and make a rouxe. Continue adding milk until it's thick and bubbly, stirring occasionally to prevent scalding. Once boiling, add 1 tablespoon of olive oil and 1 pound of noodles, bending or breaking to make sure they submerge. Cover and reduce heat to maintain a low boil, stirring occasionally, until the noodles are cooked to al dente (done but still a little tough).Add the chicken mixture back in, sprinkle in 1 teaspoon of salt, and toss in 6 cups of spinach. Stir and cover until the leaves are mostly wilted, keeping the heat low.Mix until everything is well combined.
