GF DF CREAMY ALFREDO PASTA
2 tsp minced garlic
3 tbs plain flour or almond flour
270 ml can coconut milk
1 cup chicken or vegetable stock
1 tbs lemon juice
2 tbs fresh parsley
salt and pepper
100g gluten free spaghetti ( uncooked weight)
250g cooked chicken (can leave out)
Add olive oil, onion, garlic to pan. Cook until soft.
Stir in flour and whisk until lightly browned.
Add coconut milk, and stock. Simmer on low heat for a few minutes until thickened. Add lemon juice, parsley, salt, pepper.
Pour sauce over spaghetti, add diced chicken and fresh parsley.