This fettuccine Alfredo includes a creamy sauce, juicy chicken, pasta that is just the right amount of al dente, and fresh herbs on top. The waiter and the bill are the only things lacking.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil, or as needed
- 4 cups vegetable stock, divided
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups peeled and diced sweet potatoes
- 1 cup chickpeas, drained
- 1 cup uncooked brown rice
- ¼ teaspoon salt
- ¼ cup peanut butter
- 2 cups chopped kale, stems removed
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon hot pepper sauce, or to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
- Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
- Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.
Reviews
I don’t like sweet potatoes, but I loved this! I used spinach instead of kale, crunchy peanut butter to skip crushing peanuts for a garnish, and left out the soya sauce/ hot sauce/ lemon juice. It’s a mild, simple, taste that cleans the pallette. I’ve made it for myself twice now and also enjoy the leftovers.