DAIRY-FREE CHICKEN PESTO ALFREDO

CHICKEN INGREDIENTS

3 Chicken Breasts

½ Cup Avocado Oil

¼ Cup Red Wine Vinegar

¼ Cup Coconut Aminos

1 Teaspoon Himalayan Pink Salt

1 Tablespoon Italian Seasoning

1 Teaspoon Garlic Powder

ALFREDO INGREDIENTS

1 Cup Cashews, Covered and Soaked with Water Overnight

1 Large Onion Diced

1 Tablespoon Avocado Oil

1 Cup Bone or Vegetable Broth

2 Teaspoons Himalayan Pink Salt

4 Garlic Cloves

1 Tablespoon Lemon Juice

¼ Cup Nutritional Yeast

2.5 oz Fresh Basil (3 Large Handfuls)

¼ Cup Extra Virgin Olive Oil

12oz Pasta

ASSEMBLY

1. Marinate the chicken by combining the AVO, red wine vinegar, coconut aminos, pink salt, Italian seasoning, and garlic powder.  Mix well and pour over the chicken. 
2. Marinate the chicken for at least 4 hours, and up to 24. 
3. In a medium sized saucepan add the onion, and avocado oil.  Sauté over medium low heat until the onions are translucent.
4. Add 1 cup of the broth to the onions and simmer on low for 10 minutes. 
5. In a food processor, add the salt, garlic, lemon juice, nutritional yeast, basil, and EVOO.  Process until fully combined.
6. Add the onion mixture to the food processor and process until fully combined. 
7. Place the alfredo back into the sauce pan and simmer on low stirring occasionally. 
8. In a large pot make the pasta according to the package instructions. 
9. Drain the pasta and rinse with cold water, and add back to the cooled pot.  Set aside. 
10. Heat the grill to 450F.
11. Grill the chicken for 4 minutes.
12. Flip the chicken and grill for an additional 4 minutes.
13. Let the chicken cool, and then slice.
14. Place the pasta pot over low heat, and add the alfredo. 
15. Mix the alfredo with the pasta until fully coated and heated through. 
16. Plate the pasta, and top with the sliced chicken.
17. ENJOY!