Super Easy Chicken & Broccoli with Alfredo

It's amazing the things you start missing when you take dairy out of your diet. Okay, I don't miss the sinus congestion/pain, stomach problems, or crazy kids, but I do miss the dishes that need cheese! ;) It all makes me so thankful for raw dairy, and the opportunity to add a few of the dishes we have missed back into our life - one of them being alfredo sauce. Who in their right mind doesn't love a good alfredo sauce?!? Tonight hubby requested chicken and broccoli with alfredo. I knew I could use my raw cream to make the sauce, but hadn't yet attempted it. And I am so glad I finally did! It's easy and basic but tastes so good. I enjoy cooking, but I especially like things that are simple and not too involved. This fit the bill perfectly. :)

So, here you go, super easy chicken and broccoli with alfredo sauce over brown rice.

Ingredients:
3-4 boneless chicken breasts
1 onion
1 head fresh broccoli
2 cups cream
2 TB coconut oil or butter
2 TB arrowroot powder
4 TB cold water
1 large garlic clove
salt and pepper

Dice chicken breasts and onion and cook on stove top, covered, until close to being done (my cast iron chicken fryer works great for this!). Cut up the broccoli florets and add to the chicken/onion mixture. Cover again and cook until the chicken is completely done and the broccoli is tender. Drain if there is liquid at the bottom. Add the cream, coconut oil, and garlic to the pan and bring to a slight boil. In a separate bowl, mix the arrowroot powder and water until there is no clumps. Pour the arrowroot mixture into the pan, stirring constantly while it thickens. Let it cook another 5 minutes, then remove from heat and stir in salt and pepper according to your taste.

Serve over brown or jasmine rice, or GF pasta noodles.