Dairy-Free Chicken Fettuccine Alfredo Recipe by Tasty

tasty.co

Susanna Schlarf

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick

3 ½ teaspoons kosher salt, divided, plus more to taste

2 ½ teaspoons freshly ground black pepper, divided

5 tablespoons olive oil, divded

¾ lb fettuccine pasta, uncooked

1 large shallot, minced

6 garlics, minced

3 tablespoons all purpose flour

13.5 oz coconut milk

1 cup chicken stock, or vegetable stock

1 tablespoon fresh lemon juice

fresh parsley, minced, to taste

Directions at tasty.co

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