CAJUN CHICKEN ALFREDO

A friend of mine loves Alfredo sauce. Her favorite is the fettuccini Alfredo from none other than Olive Garden, which I’ve always given her a hard time about because, well, Alfredo isn’t exactly Italian, and their Alfredo sauce isn’t even the best version out there. She challenged me to make her some better, which of course, was a done deal before she even suggested it.

So my experiment to make the best Alfredo began. It’s actually a simple sauce to make, but I wanted mine to be a bit different, so I changed couple things. First, I nixed the butter and used Ava Jane’s Kitchen Avocado Oil. Lots of garlic, lots of Parmesan cheese (the good stuff) and a kick of spice with Ava Jane’s Kitchen Blackened Fish seasoning. This makes it more of a Cajun dish than the so called Italian version at Olive Garden, but in my opinion that’s better.

So I made up some pasta, tossed it with this velvety sauce, and waited for her reaction. She, unsurprisingly, was shocked. She didn’t expect that something could be so similar, yet also different. I even got her to try some with zucchini noodles, and while she said she wouldn’t necessarily choose that over pasta (who would?) it wasn’t as bad as it sounded. Okay, not a rave review for the zucchini noodles, but the sauce definitely got one.

Next time you’re wanting Alfredo, I urge you to at least try this one before resorting to an inferior option. Try it with the zucchini noodles for a keto option, or fettuccini for a more traditional dish. Either way, it is sure to be a hit.