My sister LOVE'S lemon chicken and my husband LOVE'S alfredo. So one night, years ago, when Annie was coming to dinner, I found a recipe that would please them both. These days, a creamy, cheesey dish is not to be found on our menu! But I think I have hit on a happy re-creation of that yummy dish. And, since Annie will be going dairy free in a few months for her new baby, I will be sharing this with her as well!
Cream Dairy Free Lemon "Alfredo"
1/2 onion
1-2 cloves garlic (we can't do garlic, but I would if we could!!)
vegis of choice (I used frozen)
a few ounces of white wine (and more for drinking!)
1/2 C + 2 T vegi or chicken broth
1 lemon
1C coconut milk
2T cornstarch or arrowroot
s & p to taste
Saute 1/2 an onion in EVOO
Once caramalized, add vegis of choice and saute.
Add 1/2 C. chicken or vegetable broth plus a splash of white wine (white wine makes everything better! And, bonus -- once you open the bottle, add some to your glass=) Reduce this by half and then add 1 C coconut milk and some cornstarch in a bit of broth. Juice one lemon into the mixture and simmer on low while you prepare the pasta.
Serve over GF pasta. Yum!
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