Ingredients:
- Two chicken breasts (slice them in half lengthwise to cook them faster and keep them tender)
- Flour (it helps give the chicken a delicious crust)
- 8 oz mushrooms
- Cream cheese (for added texture and tangy taste)
- Almond milk
- Chicken broth (more flavor!)
- Garlic (I use both fresh cloves and garlic powder in this recipe)
- Parmesan cheese (it’s not Alfredo sauce without it)
- Olive oil (for pan-frying the chicken)
Instructions:
Prep the chicken, sprinkle it with salt & pepper and garlic powder, then coat with flour, cook the chicken, pan-fry it in the oil,. make the sauce, use the same skillet you cooked the chicken in, add the sliced mushrooms and sauté for a few minutes, add the cream cheese, Almond Milk, chicken broth and garlic. Stir to incorporate the cream cheese then let it thicken for 5 minutes or so. You then stir in the parmesan, drain the pasta and toss it with the sauce. Top with the sliced chicken.