This is a healthy version of the traditional Chicken Alfredo recipe.
It takes a few steps, but it is very easily done in a pressure cooker. No matter if you have a traditional pot version (like I do), or an electric cooker, you will not have any difficulty finishing this delicious dish!
As a side, I made a tomato-mushroom veggie blend.
For Chicken Alfredo
2 medium sized Chicken breasts
3 Tsp Canola Oil
5 Garlic cloves
1 cup of milk, skim or plant-based
1 cup of water
100g (3.5 oz) Gluten-free rice pasta, or Edamame pasta (for a non-gluten free version!)
1/2 cup of low-fat cream cheese
Chicken broth cubes
For Veggie Blend
3 medium sized Tomatoes
2 large Portobello Mushrooms
2 Tsp Canola Oil
Step No 1
Chop the chicken breasts into small cubes, and cut the peeled garlic cloves into small slices. Put the canola oil in the pressure cooker and heat up slowly.
Step No 2
Sauté the chopped garlic slices for 2 minutes. Add chicken cubes and saute for another 5 minutes. Stir frequently to stop the food from catching on the bottom.
Step No 3
Pour the water and milk, and add the pasta and chicken broth cubes into the pot. Close and seal the lid. Turn up the heat and wait until the pressure cooker tells you it is up to maximum. Will vary depending on your model. I have a traditional version, so mine start to whistle ;o) Keep cooking for 10-15 minutes.
Step No 4
While the pasta and chicken are cooking, you can chop up the veggies. In a medium sized pan, heat up the canola oil.
Step No 5
Sauté the onion, the tomatoes and mushrooms in the oil. Let simmer for 10-12 minutes. Add salt and pepper in the last 5 minutes.
Step No 6
Once the pressure cooker is done, take it off the stove and let it cool off until you can open the lid safely. Stir in the low-fat cream cheese to create a creamy blend.
Fill half of a plate with the creamy chicken blend, and half of the blend with the veggies.
Sprinkle it with hemp seeds for an extra nutty flavor. Enjoy!