I actually did a happy dance after creating this dish. All around the kitchen. A little bit down the hall. I was happy. Darn well stoked!
It turned out tasting just how I hoped, dairy-free but creamy, fresh and light but filling. Just the way I like my meals to be 🙂
Truth be told I’m not really a regular chicken fettuccine fan, so I didn’t work this up to replace an old dish void. But for some reason or another, this new vege-fied version began forming in my head several weeks ago and I just HAD to try it out. Getting to use two of my favourite appliances might have had something to do with it.
In saying so; this meal will work out best if you have a spiraliser (for the zucchini noodles) and a high-speed blender (for super smooth sauce). But if you don’t have either then don’t give up. You can slice long thin ‘noodles’ of zucchini with a sharp knife (or a peeler/knife combo) and give that sauce a good go in whatever blender you have until you can get it the smoothest consistency possible.
Most of all; I hope you enjoy this dish as much as we do!
Chicken ‘Fettuccine’ (Feeds 3)
1/2 cup cashews (soaked – see below)
1 cup liquid chicken stock
1 tsp fresh thyme
1 tsp apple cider vinegar
rind of 1/2 lemon
2 garlic cloves
2 rashers bacon
1 chicken breast
1/2 tbsp tapioca flour
1 cup chopped mushrooms
pinch salt & pepper
2 zucchinis, washed and ended (peeled if desired) sliced into ‘noodles’ using a spiraliser or by cutting slits lengthwise through the zucchini, with the top still attached to hold it together, and peeling with a peeler (the latter method will result in thinner noodles but will still work)
1 large handful spinach, sliced
fresh basil, to garnish
Place the cashews in a small bowl, cover with water and leave to soak for 3 hours. Drain, rinse, then place in a high-speed blender along with the liquid stock, thyme, vinegar, lemon rind, and garlic. Blitz this until smooth and creamy. Set aside.
Cut the chicken breast in half lengthwise, then slice thin slices across each strip until it is all cut up. Sprinkle the chicken with the tapioca flour and mix ensuring coasting of all the chicken. Set aside.
Cook the bacon rashers in a pan over a medium heat until they’re beginning to crisp. Remove from the pan, chop into small slices and set aside in a bowl.
Add the chicken to the same pan, using the remaining bacon fat as oil to cook with. Cook until the chicken is white (it doesn’t have to be completely cooked as you will return it to the pan later) then tip it into the bowl with the bacon.
Add the mushrooms to the pan (if the pan is getting a bit dry at this stage you can add a dash of your preferred oil) with a pinch of salt and pepper and cook until softened.
Pour the cashew sauce over the mushrooms and cook for 2mins. Add the bacon, chicken, and zucchini noodles to the pan. Allow to cook away until the noodles are softened and the chicken is cooked through (about 10-15 mins).
Add the spinach, stir through, allowing it to wilt a little.
Have a taste, season further with salt and pepper if necessary.
Serve with garnishes of chopped fresh basil.