A very flavorful dish that's quite unique. The sweet potato noodles are uniquely delightful! Not only do they have a delightful flavor and texture, but they stand up to cooking.
The recipe is here:
Ingredients:
2 large sweet potatoes, spiralized
2 chicken breasts, cut into small squares
Salt and pepper
1 small onion, diced or sliced thin
2 small garlic cloves (or one big one), minced
1 cup diced white onion
Sauce:
1 cup cashews
¾ cup water
2 tsp. dried parsley
2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 tsp. Italian seasoning
¼ to ½ cup milk or unsweetened almond milk
Directions:
The morning before making this recipe, add the cashews into a sealable container with enough water to completely cover them. Let soak during the day.
When time to cook, drain cashews and add to a blender. Pour in ¾ cups water and spices and blend until smooth. Sauce will be thick, to thin, add ¼ to ½ cup milk or almond milk. Adjust spices as necessary.
Cook ½ the spiralized sweet potatoes at a time in the oil on medium heat. Stir around every minute, flipping the noodles around. Cook for about 10 minutes or until they have a slightly firm texture (taste a couple to see). Cook the rest of the noodles.
In a separate pan, sauté onions in oil until soft and semi-translucent. Add in mushrooms and cook about 3 minutes until soft. Add in minced garlic and cook for another 30 seconds. Add in chicken and cook, seasoning it with your desired amount of salt and pepper. When done, pour in your desired amount of sauce and mix (I used about ½ the sauce).
Add chicken sauce to noodles and mix until incorporated.
Gluten free, dairy free, and vegetarian if you don’t add chicken or cheese.
I like to top it with parmesan cheese!
4-6 servings.
This is what the noodles look like when they're cooking:
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