A creamy, delicious take on traditional chicken alfredo..but even BETTER!! The star of this dish is definitely Redwood Hill Farm Goat Milk Kefir. I’ve been digging it so much lately as it’s a great alternative to cow’s milk dairy. It’s easily digestible, packed with hundreds of billions of probiotics and fun fact - goat milk contains 18% more calcium, 43% more potassium, 40% more magnesium, and 104% more Vitamin A than whole cow’s milk! #WINNING 🤩
Prep Time: 10 minsCook Time: 20 hours Total Time 30 mins
Makes 6 Servings
1 pound chicken breast, cut into bite-sized pieces
In a small bowl, add bone broth and sprinkle with gelatin. Set aside.
Heat a large skillet over medium heat and add oil.
Toss chicken with salt, pepper, and Italian Seasoning.
Once the skillet is hot, add chicken to the pan. Cook, without disturbing for 3 to 4 minutes, until a brown crust has formed. Flip and cook another 3 to 4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside, leaving drippings in pan.
Add the onion and garlic to the pan. Cook, stirring constantly, for 2 to 4 minutes.
Whisk the bone broth and gelatin together and add it to the onion/garlic mixture along with the kefir and goat cheese. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked the chicken.
Add the chicken back to the skillet with the sauce. Turn heat down to low and simmer for about 5 to 8 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
When the chicken is almost finished, add in the spinach and stir until wilted.
Serve over cauliflower gnocchi (find at Trader Joe's in the frozen section), Konjac noodles (such as NuPasta or Miracle Noodles), cauliflower rice, zoodles, cabbage, or other veggies of choice. Top with cherry tomatoes and enjoy! 😍
Nutrition Per Serving (not including gnocchi or other base): 214 Calories, 10g Fat, 24g Protein, 7g Carbs, 2g Fiber, 5g Net Carbs