Measurements

• 1) 2 tablespoons Butter
• 2) 1 pound Chicken breast, cut into bite-sized pieces
• 3) 12 ounces Gluten-Free Fettuccine Pasta
• 4) 3 cloves Garlic, minced
• 5) 1 cup Dairy-Free Heavy Cream
• 6) 1 cup Vegan Parmesan Cheese
• 7) 1/2 teaspoon Pepper
• 8) 1/2 teaspoon Salt
• 9) 1 pound Shrimp, peeled and deveined

Preparation Method

• Cook the gluten-free fettuccine pasta according to the package instructions.
• Drain and set aside.
• In a large skillet, melt 1 tablespoon of butter over medium heat.
• Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.
• In the same skillet, melt the remaining 1 tablespoon of butter.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the dairy-free heavy cream to the skillet and bring to a simmer.
• Cook for about 5 minutes until the sauce thickens slightly.
• Stir in the vegan Parmesan cheese, salt, and pepper.
• Continue to cook until the cheese is melted and the sauce is smooth.
• Add the cooked chicken and shrimp to the skillet.
• Cook for an additional 3-4 minutes until the shrimp are pink and cooked through.
• Toss the cooked fettuccine pasta with the Alfredo sauce until well coated.
• Serve immediately, garnished with additional vegan Parmesan cheese if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.