I found this Creamy Walnut Sauce in Mark Sisson’s cookbook, Primal Blueprint: Quick and Easy Meals. It can be made as a dip or condiment, but in my opinion it makes a perfect creamy “alfredo” sauce for chicken and broccoli, with or without spaghetti squash. I actually like it even better than real alfredo! The walnuts give this sauce a silky texture and rich nutty flavor that is much more easily achieved than with a traditional alfredo sauce.
Chicken and Broccoli with Walnut Alfredo (adapted from Blueprint: Quick and Easy Meals) (Difficulty: Easy, Serves 4-6)
1 1/2 c. walnuts
1-2 shallots, finely chopped
2 Tbsp. butter
2 c. unsweetened coconut milk
1/2 c. grated pecorino cheese, divided
1-1.5 lbs. organic free range chicken breast, cut into bite-sized pieces
2 Tbsp. extra virgil olive oil
1lb. organic broccoli florets
1 tsp. red pepper flakes
salt and pepper to taste
Make the sauce: Sauté walnuts and shallot in butter until walnuts are lightly toasted, about 3 minutes. Add 1 cup of coconut milk and bring to a gentle simmer for five minutes. Pour the mixture and 1/4 cup pecorino cheese into a blender and purée until as smooth as possible. Add salt and pepper to taste.
In a large pot of boiling water or vegetable steamer, cook broccoli 2-3 minutes.
Season chicken pieces with salt, pepper, and paprika. Heat oil in a large skillet on medium-high. Add the chicken to skillet until browned, about 2-3 minutes on each side.
Add the broccoli, walnut sauce, remaining cup of coconut milk, red pepper flakes, and pecorino to the pan and stir to combine. Add salt and pepper as needed. This dish is delicious as is or you can serve it over roasted spaghetti squash. Top with pecorino cheese.